Matter Paneer

8 Oz Paneer Cubes (I used firm tofu)
1 1/2 cups Peas (Frozen Or If They Are Fresh, Get The Small, Sweet Variety)
1 Tbsp Mix Of Ghee And Oil
2 Large Onions -- Finely Chopped
3 Tbsp Fresh Garlic Paste
3 Tbsp Fresh Ginger Paste
Salt -- To Taste
1 1/2 Tsp Jeera Powder (Cumin)
1 Tsp Turmeric
1 Tsp Chilli Powder
1 Tsp Garam Masala
1 Tsp Jeera Seeds (Cumin)
2 Fresh Chillies -- Optional
1 C Canned Tomatoes (Or) -- Finely Chopped (I used canned crushed tomatoes + 2 cups water)
2 Sm Sticks Cinnamon -- Optional
handful chopped cilantro (optional)

1. Cut the paneer (or tofu) into small cubes and fry on meduim heat until they turn a nice golden colour. Drain on kitchen paper and set aside.
2. Taking a heavy saucepan add the ghee/oil and gently heat add the sticks of cinnamon to the
ghee when hot add the cumin seeds and let them pop now add the ginger, garlic and onions. Saute on meduim heat until they are soft
3. Add the chilli powder, garam masala, tumeric powder, salt, jeera powder, tomatoes,
tomatoe puree and the fresh chillis.
4. Let this mixture cook until all the ingredients have blended together into a runny paste. Now add the peas and let it simmer, if you find that there is not enough gravy you can add a little bit more water or some tomato juice from tinned tomatoes.
5. Once the peas are cooked in the gravy add the fried paneer cubes and little them simmer for a further 5 to 6 minutes.

Number of Servings: 3

Recipe submitted by SparkPeople user EQUALIBRA.