Recipe by Shereen Pereira
Ingredients:
500g paneer 2 cups peas (fresh or frozen)
1 large onion (sliced)
1" ginger
6 cloves garlic
1 large tomato (chopped)
2-4 green chillies
1 bunch fresh coriander (chopped)
1 heaped tsp turmeric powder
1 tbsp red chilli powder
2 tbsp oil
1 heaped tbsp butter
salt to taste
salt to taste
water - as per desired gravy consistency
Steps:
- Roughly cut the ginger, garlic and green chillies and crush it with a mortar and pestle and keep it aside. Don't make it a paste.
- In a non stick kadhai/vessel, heat ghee.
- Add onions. Sauté till onions are slightly brown.
Add crushed ginger, garlic, green chillies and stir well till they fry.- Add tomatoes. Let the tomatoes cook slightly.
- Add salt, turmeric powder and red chilli powder to it. Cook till the ghee separates and masala is fried well.
- Add green peas and 1/4 cup water. Keep the lid on and cook for 7-10 minutes till the peas are cooked (see notes).
- Add butter and mix well till the butter melts.
- Add pre-soaked paneer, stir well and then add about 1/4 cup water (or as per desired consistency) and cook for 5-7 minutes with the lid on.
- Garnish with fresh coriander leaves and turn off the flame. Serve with hot, buttered chapatis or rotis.
- ENJOY!
Notes:
- If the paneer is frozen, soak it in warm water. Drain the water and give the paneer a light squeeze before adding it to the dish.
- To check if green peas are cooked, push it against the side of the vessel and if it splits, it is cooked.