Green peas have a special place in the kitchen in winter. Because they are easy to find, they go into fish dishes, pulao and vegetable curries almost everywhere. If you want to cook them a little differently this time, try matar paneer.

Paneer is an ingredient that fills the stomach and lifts the mood at the same time. Here is how to make matar paneer at home.

• Paneer cubes, 2 cups
• Green peas, 2 cups
• Green chillies, 4
• Onion paste, 2 cups
• Chilli powder, 1 teaspoon
• Turmeric, half a teaspoon
• Garlic paste, half a spoon
• Ginger paste, 1 spoon
• Coriander powder, 1 teaspoon
• Tomato paste, half a cup
• Whole cumin, half a spoon
• Bay leaf, 1
• Cashew nut paste, 2 teaspoons
• Garam masala powder, half a teaspoon
• Butter, 2 tablespoons
• Salt to taste
• Water as needed
• Coriander leaves to garnish

First fry the paneer cubes in oil until lightly golden. Then heat the butter in a non-stick pan, temper it with whole cumin and add the bay leaf. Add the onion, ginger and garlic pastes and fry until the raw smell is gone.

Next add the tomato paste together with the turmeric, salt, garam masala, cashew paste, chilli powder and coriander powder, and cook the mixture well. Add the peas, the fried paneer and the green chillies and cook them in the masala. Add enough water and let it boil for 10 minutes.

When the gravy thickens, scatter coriander leaves on top and take it off the heat. Transfer to a serving dish, drizzle a teaspoon of fresh cream over it and serve hot with naan, paratha or luchi.

Source: Jagonews24. First published in Bengali on The Agro News.