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Categories:
peas onions tomatoes ginger paste garlic coriander powder cumin powder Garam Masala turmeric powder green chilies oil water salt coriander leaves
Viewed: 39 - Published at: 7 years agoIngredients
- 500 g cottage cheese, cubed
- 200 g shelled peas
- 2 large onions
- 3 medium tomatoes
- 1 tablespoon ginger paste
- 2 tablespoons garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric powder
- 2 green chilies, chopped fine
- 4 tablespoons oil
- 1 1/2 cups water
- salt
- coriander leaves, chopped fine (to garnish)
Method
- Grind onions into a fine paste in a food processor. Keep aside.
- Next grind tomatoes into fine paste and keep aside.
- Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden.
- Remove onto a paper towel and keep aside.
- In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
- Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
- Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
- Add the peas to the masala and fry for 2-3 minutes.
- Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
- When the gravy is as thick as you would like, turn off the flame and stir in the cream.
- Garnish with coriander leaves and serve.
