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Ingredients (Measurement Conversion Calculator) Ginger & Garlic paste - 25 gm
Plain yoghurt - 150 gm
Paneer (cottage cheese) - 300 gm
Cream - 50 ml
Green Chilli - 3 to 4
Charmagaz paste - 25 gm
Red chilli powder - 1 teaspoon
Coriander powder - 25 gm
Fresh coriander leaves - fe
Onion - 3, medium
Salt - to taste
Garam Masalla - 1 1/2 teaspoon
Coriander powder - 1 teaspoon
Green Peas - 250 gm
Oil - 80 gm
Saffron - a pinch
Directions
Blend the tomato and make a thick puree. Boil the onions until tender. Then strain and blend into a puree. Heat oil in a frying pan. Cut the paneer into cubes and fry till golden brown. Heat oil in a separate pan and add the onion puree. Stir for 5 min and add ginger & garlic paste. Stir for 5 more minutes and add red chilli powder, coriander powder, tomato puree and salt. Keep stirring while adding the ingredients. Add green chillies if you want to make it a hot dish. Stir till the oil separates. Then add beaten yoghurt, a little water, green peas and saffron. Cook the spices for 15 minutes, preferably with the pan covered, till the peas are tender. Add the paneer cubes to the gravy. Just before removing from heat, add cream to the gravy and mix well. Serve hot, garnished with fresh coriander leaves and slit green chillies, with any Indian rice or bread item.
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Vegetarian dish, Served as main course
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