Matar Paneer is the most common Indian delicacy for vegetarians. I know for non-vegetarians there are other hot favorites like chicken tandoori but m sure they still must be loving Matar Paneer.
Its a time tested recipe which never fails to excite the taste buds of people. And best thing about this is takes no time to cook if u just have frozen paneer in ur fridge or just pick it up for the dinner from grocery store while coming back from office.

No pre-preparation required :)


Number of Servings: 4 People
200g of Frozen or Fresh Panner. ( But I want to learn skilfully how to make Paneer at home.)
1/2 cup of boiled peas. ( I love frozen peas, they are so handy. But really gone are the days when we used to peel of the fresh peas with mom in sunny winter afternoon and used to chew the sweet ones without letting her know that half of the peas have gone in our stomach. )
1/4 cup of cream or milk. (Cream gives better taste)
If its homemade cream please blend it a little so that its consistency is smooth. Mind it  here little blend means really little because if u blend it a li'l longer it will become butter.
3 medium tomatoes pureed.
2 onions chopped.
1 garlic clove grated.
1/2 inch ginger piece grated.
1 green chilly chopped.
1/2 teaspoon turmeric.
2 teaspoon dry coriander powder.
1 teaspoon garam masala.
1 teaspoon cumin seeds.
1/2 teaspoon sugar.
Salt.

Process:
1. If its frozen paneer before starting the other preparation work, put the paneer in warm water so that it becomes soft by the time we are ready with gravy.
2. Now chop the onions very fine remember do not gravy them. Somehow onion gravy doesn't taste good in this recipe.
3. Puree the tomatoes and do not use chopped ones here as pureed tomatoes taste better.
4. As usual grate the ginger and garlic and chop green chillies.
5. Now see we are done with preparation part in 4 steps. Isn't it fast.
6. Heat up the pan. (Use a pan with lid, so that u can cover it up while simmering later on.)
7. When oil is heated up enough, add cumin seeds, green chillies, ginger garlic paste and fry till the garlic smell goes away.
8. Now add onions and fry on medium heat till they are brown.
9. Add tomato puree and salt as per the whole curry. Please add salt at this stage only so that tomatoes are fried nicely.
10. Add turmeric and coriander powder, if you see tomatoes have started to dry up, here I  literally mean started to dry because if we put spices in completely dried puree they will get burned up quickly. So please keep an eye on tomatoes and do not forget them.
11. Keep the heat low and after a little frying, add cream and mix well.
12. Add garam masala, mix well and pour 1/2 a cup of water to enable all the ingredients mix well.
13. Leave on low heat for 2 mins.
13. Now since the gravy is done add cubes of paneer and boiled peas.
14. Mix well without breaking the paneer and cover it up with lid and leave on simmer for 5 minutes.
15. Then transfer to serving bowl and garnish with green coriander leaves.

Done. Look so easy. Well next I really wish to try Paneer in white gravy. I kmow its even more awesome.
Till then happy eating guys. :)

Paav Bhaji...the name itself is sufficient to tickle your taste buds. You can try it as an evening snack, weekend brunch, when u get up late and time for breakfast is already gone and its time for lunch. :)

And if you come to know some friends are dropping by in the evening and haven't got rajma or chhole soaked, this is again a good option. And yes I would say an easy one, not  much culinary skill required and the result is good. Good option for freshers in the cooking world, when they want to make some chatpata stuff.

After much bragging about it, here goes the recipe:

Number of Servings: For 4 people
2  Medium-sized Potatoes ( Do not add too much potatoes, it makes Bhaji too thick)
1  Medium-sized carrot
12-15 French Bean sticks
5-6 Florets of Cauliflower
1/4 part of a Medium-sized Cabbage
1/2 cup of boiled Peas
1/2 a capsicum
3 Medium-sized Tomatoes
3 Medium-sized Onions
1 clove of Garlic grated or paste
1/2 inch piece of Ginger grated or paste 
( If you use chopped ginger and garlic the taste doesn't spread evenly in the Bhaji)
1 Green Chilly chopped
Lemon Juice
3 Teaspoons of Paav Bhaji Masala
Salt
1/2 teaspoon Turmeric
Oil or Ghee for frying.

In case you have one or the other vegetable missing you can still go with the recipe or you can replace it with any other vegetable piece available in your kitchen like brinjal, pumpkin etc.

Burger Buns ( Usually 2 Buns per person is sufficient, but still u should bring extra as u can eat later on with leftover Bhaji making it a burger)

Process:
1. Cut potatoes, carrots, beans cauliflower, cabbage in small pieces and boil them with a glass of water, salt and turmeric.
2. In the meanwhile your vegetable are getting boiled, chop capsicum, onions and chillies in small pieces.
3. Puree the tomatoes with blender or grate them with grater leaving their skin. 
4. If you are using a pressure cooker, boil the vegetables for 3 whistles and if you are doing it in microwave at least 15 minutes.
5. Check if the veggies not boiled enough to get mashed completely then boil more. Mash the vegetables completely using a big spatula. Don't worry if you overboil the veggies as anyways you have to mash them.
6. Now heat a pan ( better it is if its a flat pan with sides of smaller height, so that you can fry the Bhaji a lot).
7. Put some oil and if u have Pure Ghee nothing better than that. Otherwise any refined oil will do.
8. When the oil is heated up put ginger, garlic and chillies. Fry for a minute. Keep the heat medium.
9. Now add onions and fry.
10. When onions have turned brown add capsicum and fry.
11. When capsicums are little bit sauteed. Do not fry them too much. They should remain crispy. Add tomato puree, add just a pinch of salt for good frying. Be careful as veggies are already salted.
12. When water is dried off from the puree add the mashed veggies. Mix it well with the puree so that colour of the bhaji changes to orange. Crush if any veggie pieces left.
13. When mixed well and you are sure no more mashing required. Add boiled peas.
14. Now fry the bhaji for 5- 10 min on slow heat and if your waist size permits add some butter while frying.
15. Now heat another pan, put some oil or butter.
16. Slit the buns into 2 as we do for a burger and brown them from both sides.
17. For garnishing put one or 2 round onion ring over the bhaji and a drop of lemon juice over that.

Now savour this recipe with your friends and family. Am sure you will love it.

Here is the pic of first Paav Bhaji, I cooked. Hope it inspires you. :)