You wonderful tasting treat!

Paneer (cottage cheese) has always been my favourite option in the Indian vegetarian category. Trust me when I say I can eat it every day, even twice a day! There are so many ways of cooking Paneer in Indian cuisine and my aim to is learn most of them. This a very popular dish in the Northern part of India and total pleaser! I've mastered the awesome taste with a very easy method.

Paneer Matar Makhani (Cottage Cheese in a Yoghurt Sauce)

Ingredients: 2 cups Paneer(cottagecheese) diced into cubes and fried till lightly browned 1 cup fresh onion paste 2 cups finely chopped tomatoes 1 tbsp ginger-garlic paste 1 tsp tomato paste 2 tbsp plain yoghurt 1 cup peas 1 tsp cumin seeds Salt, to taste ¼ tsp turmeric powder ½ tsp red chili powder ½ tsp coriander powder ½ tsp garam masala 2 tbsp cooking oil Chopped coriander leaves for garnish Method: Heat oil in a pan and add cumin seeds. Add onion paste and fry till paste starts to dry. Add ginger-garlic paste and tomatoes and cook till tomatoes pulp nicely. Add salt, turmeric, red chili powder, coriander powder and 1 tsp of tomato paste. Allow to come to a boil. Add water to get desired gravy consistency. Add yoghurt and let the gravy come to a boil. Add fried paneer pieces and peas and cover cook for 5-7 minutes. Garnish with fresh coriander leaves and a sprinkle of garam masala.