Paneer in tamarind based gravy

We were having guests over for dinner, and since there were kids involved, I didn't want to experiment too much. A the same time, I balked at the idea of serving two dishes with the same gravy, so got a little creative with the paneer-muttar. It came out much better than expected and was all polished off in no time at all. Success!!!

500 gms paneer

500 gms peas

3 medium onions

2 green chillies

2 tbsp ginger garlic paste

1 tsp jeera

2-3 bay leaves

2 tbsp cooking oil

4 tbsp dhania patta- chopped fine

1 tbsp kasoori methi

2 tbsp Tamarind paste

Salt and sugar to taste

Make a fine paste of the onions and green chillies

Heat the oil and temper with jeera and bay leaves. 

Add the onion-chilli paste and the ginger-garlic paste, and fry on low heat till the raw smell goes.

Add chopped coriander leaves and kasoori methi, and keep frying till the masala leaves the edge of the pot.

Add water, salt, sugar and tamarind paste. Stir a couple of times, befor adding the peas, and letting it cook till peas are done.

Add paneer, and give it a single boil.

Add cream, before serving.