Kadhai matar- panir

Ingredients:

• Peas
• hing
• jeera
• ginger
• green chillies
• tomatoes
• panir
• coriander leaves
  Method:
  
  Boil peas (1\2 kg) Heat oil in a kadhai (NOT iron kadhai) Add hing and jeera, and some adrak-green chillies coarsely ground. Stir and add fresh tomato puree of two large tomatoes obtained by blanching the tomatoes, removing skin and seeds and blending in mixie. Alternatively, ready tomato puree may be used about 2-3 tspns.. Stir. Add peas. Mix well and cook for 5 mins. Add panir (100 grms) cut into small cubes.
  
  Mix well and serve garnished with chopped hara dhania and decorated with a tomato rose.
  

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