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