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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Ingredients:
300 g amul paneer |
275 g green peas |
80 g oil |
175 g onions |
25 g ginger-garlic paste |
150 g yoghurt |
1 teaspoon red chili powder |
1 teaspoon coriander powder |
100 g tomatoes |
25 g cashew nuts paste |
20 g charmagaj paste |
1/2 teaspoon garam masala |
50 ml cream |
5 green chilies |
25 g fresh coriander leaves |
1 pinch saffron |
salt |
Directions:
1. Make a puree out of tomato in a blender.
2. Boil the onions in water for 8 minutes, strain and puree.
3. Take oil in a degchi and add boiled onion paste.
4. Stir for 6 minutes and add ginger garlic paste.
5. Mix for five minutes and add red chilli and coriander powder.
6. Stir and add tomato puree and salt.
7. Mix till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir.
8. Add little water, green peas and saffron.
9. Cook for 10-12 minutes till the oil leaves the masala.
10. Add little water, green peas and saffron.
11. Cook till green peas are tender.
12. Cut the fresh paneer into cubes and fry in oil till golden.
13. Dip in cold water.
14. Squeeze the paneer and add to gravy.
15. Mellow the gravy with cream and serve hot garnished with fresh coriander leaves and slit green chillies.
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