Matar Paneer Recipe | Mehboob’s Kitchen | Chef Mehboob Khan

Method :
Heat 1/2 cup oil in pan and fry onions, ginger and green chilies on high flame. Then add tomatoes, salt, red chili powder, coriander powder, turmeric, garam masala powder and 1/2 cup water, mix it and cook on high flame until tomatoes tender. Then cool it and grind into paste. Now heat remaining oil, put cumin seeds, cinnamon stick and grinded masala and mix it nicely. Add fried cheese cubes, peas, fenugreek leaves and 1 cup water, mix it, cover it and cook on low-medium flame for 5 minutes. Now add cream, mix it nicely, cover it and simmer it for 1 minute on low flame. Then take out in dish, garnish with little cream and serve hot with rice or paratha or roti or naan.

Method:
In a pan heat oil and fry beef mince and fry .when onion tender then add ginger ,garlic paste .raw papaya paste ,cumin powder ,crushed black pepper powder ,crushed red chili ,garam masala powder and salt and roast well .now remove in a bowl and cool it .after this cut the rumali tortilla in square shape then fill and cover the corner with egg .finally heat oil and deep fry rumali kebeb is ready .

Method:
Firstly whole red chili ,fresh red chili , garlic and some water add then grind and make paste .then in a pan heat oil and fry onion .after this add beef ,tomatoes ,chili paste ,oregano ,whole cumin ,crushed black pepper ,salt and red chili powder mix and roast well .then add 2 or 3 cup of water and cook till then tender .now mix potato and further cook for 10 minutes .when tender then add green coriander mix and serve .