Ingredients:
1½ cups Fresh Peas, shelled
2 cups Paneer, cut into 1 inch square
2 large Tomatoes, chopped finely
½ cup single Cream/Sour Cream/Evaporated Milk
1 tbsp+2 tbsp Butter/Ghee
1 tbsp Kasoori Methi
1 tsp Jeera/Cumin Seeds
1 Bay Leaf
2-3 tbsp Coriander Leaves, finely chopped
Salt to taste
To Grind to Paste:
2 medium Onions, roughly chopped
1 tsp Kashmiri Chilli Powder/Paprika
1 tsp Garam Masala
½ tsp Kitchen King Masala
¼ tsp Turmeric Powder
½ tsp Amchur/Dry Mango Powder
2-3 tbsp Cashew Nuts, broken
½ inch Ginger
2-3 Garlic Flakes
2 Green Cardamoms
Method:
1½ cups Fresh Peas, shelled
2 cups Paneer, cut into 1 inch square
2 large Tomatoes, chopped finely
½ cup single Cream/Sour Cream/Evaporated Milk
1 tbsp+2 tbsp Butter/Ghee
1 tbsp Kasoori Methi
1 tsp Jeera/Cumin Seeds
1 Bay Leaf
2-3 tbsp Coriander Leaves, finely chopped
Salt to taste
To Grind to Paste:
2 medium Onions, roughly chopped
1 tsp Kashmiri Chilli Powder/Paprika
1 tsp Garam Masala
½ tsp Kitchen King Masala
¼ tsp Turmeric Powder
½ tsp Amchur/Dry Mango Powder
2-3 tbsp Cashew Nuts, broken
½ inch Ginger
2-3 Garlic Flakes
2 Green Cardamoms
Method:
- Heat butter/ghee in a pan and shallow fry paneer cubes both the sides till they turn light golden brown colour. Immerse them in a warm water till required so that they don’t harden.
- To the same ghee/butter add jeera, bay leaf and kasuri methi and sauté till jeera starts to pop and splutter.
- Now add ground masala and fry it on a medium flame till oil starts to separate.
- Add finely chopped tomatoes, salt to taste and about ¾ to 1 cup of water and boil till gravy thickens.
- Add fresh/frozen peas, paneer and cream and cook for further 5-7 minutes over a medium flame.