Preparation Time : 30 minutes
(for 4-5 Persons)
1. Paneer (Fresh Cheese) - 250 gms ( Cut into average size cubes)
2. Peas - 250 gms ( 1 bowl )
3. Tomatoes -2 (small size )
2. Ginger garlic paste - 1 tablespoon
3. Green Chilies - 3-4 (finely chopped)
4. Mustard Oil - 50 ml (one small size cup)
5. Garam Masala (for paste)
a. Cumin Seeds(Jeera) - 1 Spoons
b. Black Pepper (Kali Mirch) - 1/2 Spoon
c. Coriander Powder (Dhaniya) - 1.5 tablespoons
d. Black Cardamom (badi elaichi) - 2
e. Green Cardamom (chhoti elaichi) - 1
f . Cloves (Laung) - 5
g. Mace (Javitri ) - a small piece
h. Red Chili powder - 1/2 -1 tablespoon
i. Garlic - 4 cloves
8. Turmeric Powder (Haldi) - 1/2 tablespoon
9. Salt to taste
10 . Onions -2 (1 for paste, 1 chopped)
11. Coriander Leaves ( chopped) - one small bowl
Recipe:
1. Add mustard oil in pan and fry the paneer till they become slightly golden in color.
2. Remove the paneer and add chopped onions and chilies (oil should be hot) .
3. Fry the onions till they become golden brown.
4. Add ginger garlic paste to the onions and fry them.
5. Add the garam masala paste and the peas to it and keep stirring the mixture for 15 minutes, till oil starts separating from masala paste.
6. Add chopped tomatoes and fried paneer to it and keep lid on the pan for 5 minutes.
7. Add water ( depending upon the thickness of gravy you like ) and coriander leaves. Boil it for 5 minutes.
Now it is ready to served.
1. Use whole spice as they add better flavor then the powdered ones.
2. Use fresh paneer and don't deep fry the paneer or onions.
