In this recipe, Brinjal is cooked by grilling it. Brinjal is placed on charcoal or direct fire and cooked slowly. When it gets completely cooked from the inside, it is taken out, the skin is carefully removed, the pulp inside is mashed, and then cooked with various spices.
Today, I am sharing with you a simple recipe for Matar Paneer. It is mostly made in the winter when peas are available in abundance. In this dish, Peas and Paneer are combined with a couple of Indian spices to make a delicious dish that can be paired with Roti, Paratha, or rice.