Ingredients:

• 2 cups – matar, boiled
• 1 cup – paneer, fried
• 2 – potatoes, boiled and cubed
• 1 cup – Coconut
• Saunf, a little
• 3-4 – Cloves
• 1-2 – Cinnamon sticks
• 4 – Kaju 4
• 1-2 – onions, chopped
• 1 – tomato, chopped
• Ginger Garlic paste
• Curry leaves
• Coriander leaves

Method:

1. Boil the peas and potatoes differently.
2. Then fry the coconut, onion, saunf, cloves, cinnamon sticks.
3. Let it cool for a while.
4. Make a paste of the fried coconut with kaju.
5. Take a pan put in the peas and potatoes.
6. Now pour the paste over it with 1 cup of water and bring it to a boil.
7. Now put in the fried paneer and again allow it to boil. When it boils remove it from the gas.
8. Now in another pan add little oil and fry the onions till slightly brown.
9. Then put in ginger garlic paste and fry for a second. Now add in the tomatoes and fry till the tomatoes are soft and lastly add the curry leaves.
10. Now put this in the gravy and mix it.
11. On top, sprinkle coriander leaves and serve with chapathi.

Recipe courtesy of Meena Vinod Kumar