- 1 Cup Boiled Peas
- 250 Grams Paneer
- 3 Tablespoons Ghee
- 1 Teaspoon Jeera (Cumin Seeds)
- A Pinch Hing (Asafoetida)
- 5 Tomatoes (small-medium)
- Half Inch Ginger
- Green Chilies (as per taste)
- 1/2 Teaspoon Haldi (Turmeric Powder)
- 1 Teaspoon Dhaniya Powder (Coriander Powder)
- Laal Mirch (Red Chili Powder as per taste)
- 1 Tablespoon Kasuri Methi
- Namak (Salt) – As Per Taste
- 1/2 Teaspoon Garam Masala
- 3 Tablespoons Malai/ Fresh Cream (use more or less as required)
- A Handful of Chopped Dhaniya (Coriander)
Prep: 10 minutes
Cooking: 20 minutes
- Purée tomatoes, ginger along with green chillies and keep aside.
- In pan heat ghee. Once hot, add cumin seeds and asafoetida.
- Once the cumin seeds begin to crackle add the purée (tomato, ginger and green chillies). Cook for about 30 seconds on high flame.
- Now add turmeric powder, red chilli powder, cumin powder, salt and garam masala. Cook until the ghee separates from the masala.
- Now crush the kasuri methi between your palms and add it to the masala. Let everything cook together for about a minute.
- Now add boiled peas and paneer. Mix slowly ensuring the paneer doesn’t break. Add water based on how much gravy you need. Cook again for about 3 minutes.
- Turn off the gas, add cream/malai and chopped coriander.
- In case you accidentally add extra water or if you want to make the gravy thick, you can mash some paneer and add it to the gravy. It will enhance the flavour of the gravy and will thicken it up.