Methi Matar Malai Paneer

Boiled green peas drain extra water and keep aside.

Soak kasuri methi in warm water for 2 minutes and drain extra water. Keep aside.

Heat 1 tablespoon cooking oil on non-stick pan, shallow fry cottage cheese slices till it turn into golden brown. Keep aside.

Heat 2 tablespoons oil in wok splutter cumin seeds when cumin seeds stop spluttering.

Add tomatoes, salt, red chili powder, coriander powder, turmeric powder, garam masala powder mix it, cover the lid n cook for 10minutes on low flame.

When tomatoes get soft and oil start floating on all over masala. Switch off the flame and let the mixture cool down on room temperature.

Take mixture in grinder jar add 1/4 cup of water in it n grind into fine paste.

Heat 2 tablespoons oil in same wok sauté kasuri methi and boiled green peas for 2minute on medium flame. Add paste in it, cover the lid n cook for 3minutes on low flame.

Add cream and little salt and mix it well, add fried cottage cheese slices in it n mix gently. Cover the lid n cook for 7 minutes on low flame. Add some coriander leaves in it n mix gently.

Methi Matar Malai Paneer is ready to serve. Garnish some coriander leaves on top and Serve this with tandoori roti, chapati n rice.