Matar Paneer

Heat a pan and add ghee and oil. When ot becomes smoking hot, deep fry the paneer pieces in oil til light golden colour, remove from heat and keep aside.

In the same oil add bay leaf, cinnamon, cloves, cardamom, black pepper, cumin seeds, and finally onions.

Saute until the onions are golden brown.
Add the coriander powder, red chilli powder, and turmeric powder.

Saute for a minute taking care not to burn the dry masala powders.
Remove from heat, allow it cool, and then grind the onion mixuture to a smooth and thick paste.

Saute for a minute taking care not to burn the dry masala powders.
Remove from heat, allow it cool, and then grind the onion mixuture to a smooth and thick paste.

Heat the remaining ghee and oil. Add ginger, garlic, and green chillies. Saute for 2 minutes. Add the ground onion paste and saute for a minute.

Heat the remaining ghee and oil. Add ginger, garlic, and green chillies. Saute for 2 minutes. Add the ground onion paste and saute for a minute.

Add the tomatoes and saute until the oil separates from it.
Add frozen peas, paneer pieces and salt. Allow it to simmer for 10 minutes.

Add the garam masala at last.
Garnish with coriander leaves, lemon juice, and a dollop of salted butter on top.

Serve hot with rice, pooris or with flat bread. Enjoy the Dhaba style mattar paneer.