Posted by olivia lewis on 5:40 AM
Ingredients : |
|
|
|
|
|
|
fresh green peas |
* |
250 gms |
paneer |
|
* |
300 gms |
clove |
|
* |
3 nos |
cumin |
|
* |
1 tsp |
cardamom |
* |
5 nos |
cinnamon |
* |
1 stick |
chopped onion |
* |
100 gms |
tomato |
|
* |
100 gms |
ginger garlic paste |
* |
50 gms |
red chillie
powder |
* |
1 tsp |
coriander
powder |
* |
1/2 tbsp |
turmeric
powder |
* |
½ tsp |
75 gms
curd |
* |
|
Salt to
taste |
* |
|
garam masala |
* |
A pinch |
Oil for
frying |
* |
|
coriander leaves |
* |
|
Method : |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1. Make a Puree out of tomato in a
blender. |
|
|
|
|
|
|
2. Take oil in a frying pan and add cumin,
cloves, cinnamon and cardamom. |
|
|
|
3. When they crackle add chopped onions and
fry till golden brown. |
|
|
|
|
4. Add ginger garlic paste, puree and
stir. |
|
|
|
|
|
|
5. Cook green peas with salt for a while and
add turmeric powder, coriander powder and chillie powder. |
6. Beat the curd to a smooth texture and stir
for 2 minutes. |
|
|
|
|
|
7. Reduce the burner to low temperature,
stirring occassionally till gravy is thick. |
|
|
8. Add garam masala powder and close the
lid. |
|
|
|
|
|
|
9. Cut the fresh paneer into cubes and fry in
oil till golden. |
|
|
|
|
|
10. Dip in
cold water, squeeze the paneer and add to gravy. Take off from the
fire. |
|
|
11. Ready to
serve hot. |
|
|
|
|
|
|
|
|
|