| • | Heat veggie oil in a pan.
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| • | Cut the cheese into little sized cubes.
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| • | Fry them on normal burn until they turn light brown. Occasionally turn the blocks while frying. Take them out.
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| • | Chop the tomato, onions, and green chilli.
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| • | Make a paste by grinding it in a grinder.
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| • | Now fry this paste for 8-10 minutes. Add ginger-garlic paste and mix well.
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| • | Heat remain of the oil and fry bay leaves along with cloves for about 30 secs.
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| • | Add the cooked paste and fry on a normal burn until it changes golden brown.
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| • | Add poppy seeds, turmeric powder, reddish chilli powder, garam masala, black pepper powder, coriander powder and salt. Mix them well.
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| • | Now add green peas and fry for about 2 to 3 minutes.
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| • | Add enough water to make thick gravy. Heat the gravy until it boils.
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| • | Add paneer cubes. Stir the mixture the right way and cook on a normal heat up for about 5 minutes.
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| • | Garnish the dish with chopped up coriander leaves.
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| • | Matar Paneer is ready to serve.
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