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Paneer matar masala
- Onion tomato garlic paste
- crumbled paneer (preferably homemade)
- Salt, coriander powder, dry Fenugreek leaves, cumin seeds
- boiled peas
- coconut milk
Serves 2 Cook the onion, garlic, tomato gravy well with all dry masalas. Add crumbled paneer and boiled peas, cover with lid and cook for 5-10 mins on a low flame. Add coconut milk and mix it well. Lastly sprinkle dry Fenugreek leaves and fresh coriander leaves.