Ingredients:
Method
Grind onion, tomato and ginger to a paste.
Boil the peas and keep aside. cut the paneer into small pieces.
In a kadai heat the butter fry the cinnamon pieces and the methi leaves add the ground paste and cook till the raw smell goes and water evaporates. Add the chilli powder and salt. When the raw smell of chilli powder vanishes add little water if needed. Now add the paneer pieces and the cooked pieces. Let it cook for a while till the gravy becomes thick. Now check for salt and spicy. Have it a little spicier, coz the fresh cream that we have to add now will reduce the spiciness.
Once the fresh cream is added mix well and turn off the stove. Add the chopped coriander leaves.
This can be served with Chapathi or Basmathi Rice.
Note: If you do not have fresh cream substitute with normal thick milk. Aslo if you want to avoid butter use cooking oil.
- Paneer - 1 pack
- Peas - 1/2 cup
- Onion - 1
- Tomato - 3
- Ginger - 1' piece
- Chilli powder - 3 tsp
- Garam masala - 1 tsp
- Cinnamon stick - 1" piece
- Methi Leaves - 2 tsp
- Butter - 1 tbsp
- Fresh cream - 1/4 cup
- Salt to taste
- Corriander leaves
Method
Grind onion, tomato and ginger to a paste.
Boil the peas and keep aside. cut the paneer into small pieces.
In a kadai heat the butter fry the cinnamon pieces and the methi leaves add the ground paste and cook till the raw smell goes and water evaporates. Add the chilli powder and salt. When the raw smell of chilli powder vanishes add little water if needed. Now add the paneer pieces and the cooked pieces. Let it cook for a while till the gravy becomes thick. Now check for salt and spicy. Have it a little spicier, coz the fresh cream that we have to add now will reduce the spiciness.
Once the fresh cream is added mix well and turn off the stove. Add the chopped coriander leaves.
This can be served with Chapathi or Basmathi Rice.
Note: If you do not have fresh cream substitute with normal thick milk. Aslo if you want to avoid butter use cooking oil.
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