Paneer (cottage cheese) 300 gms Green peas 250 gms Onion 175 gms Ginger-garlic paste 2 tbsp Yogurt 1 cup Red chilli powder 1 tsp coriander powder 1 tbsp Tomatoes 4-5 nos Cashewnut paste 1 tbsp Garam masala 1 tsp Cream 50 ml Green chillies 5 nos Fresh coriander leaves 1 bunch Saffron 1 pinch Oil 1/4 cup Salt To taste
- Make puree out of tomato in a blender.
- Boil the onions in water for 8 minutes, strain and puree.
- Heat oil in a pan and add boiled onion paste. Stir for six minutes and add ginger-garlic paste.
- Fry for five minutes and add red chilli and coriander powder. Stir and add tomato puree and salt.
- Cook till oil leaves the masala, add yogurt, beaten to a smooth texture and stir.
- Cook for 10-12 minutes till the oil leaves the masala. Add 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 the gravy.
- Lastly add the cream and serve hot garnished with fresh coriander leaves and slit green chillies.
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