Ingredients:

• 300 g – Amul Paneer
• 275 g – Green peas
• 80 g – Oil
• 175 g – Onion
• 25 g – Ginger-garlic paste
• 150 g – Yoghurt
• 1 tsp – Red Chilli powder
• 1 tsp – Coriander powder
• 100 g – Tomato
• 25 g – Cashewnut Paste
• 20 g – Charmagaj paste
• 1/2 tsp – Garam Masala
• 50 ml – Cream
• 5 – Green chilli
• 25 g – Fresh Coriander leaves
• A pinch – Saffron
• Salt – to taste.

Method:

1. Make a puree out of tomato in a blender.
2. Boil the onions in water for 8 mins, strain and puree.
3. Take oil in a dekchi and add boiled onion paste.
4. Stir for 6 mins and add ginger garlic paste.
5. Saute for five minutes and add red chillies and coriander powder.
6. Stir and add tomato puree and salt.
7. Saute till oil leaves the masala. Add yogurt, beaten to a smooth texture and stir.
8. Add a little water, green peas and saffron.
9. Cook for 10-12 mins till the oil leaves the masala.
10. Add a little water, green peas and saffron.
11. Cook till green peas are tender.
12. Cut the fresh paneer into cubes and fry in oil till golden.
13. Dip in cold water.
14. Squeeze the paneer and add to gravy.
15. Mellow the gravy with cream and serve hot, garnished with fresh coriander leaves and slit green chillies.

Recipe courtesy of Sify Bawarchi