Matar(Pachai Pattani) / Gobi (CauliFlower) Masala (Notes from Arusuvai Neram)

Ingredients
Pattani - half cup
Paneer - optional - few cubes
Onion - 2
Tomato - 1
Khus Khus - 1 spoon
Grated coconut - 2 spoons
Ginger Garlic (Green chilli) paste - 1 spoon
Patai, lavang, elakkai, krambu - for seasoning
Chilli Powder - 1/2 spoon
Dhaniya Powder - 1 spoon
Turmeric powder - chittikai
salt - taste
Oil
Butter - a small slice

Preparation
1. Make a wet paste of Khus Khus, Onion, and coconut
2. Add oil, and the seasoning, and then add the above paste and add butter and saute till nice brown colour.
3. Once it is little brown, add the ginger garlic paste and continue to saute.
4. Then add tomato paste, and saute.
5. Add Chilli powder, Dhaniya powder and Turmeric powder and salt and saute till oil gets released in the side.
6. Add the pattani(cooked/ frozen) and the roasted paneer at this stage with some water and let it cook well.
7. Add coriander and remove from heat.

Can add Cauliflower instead of Pattani also for Gobi Masala.