Ingredients
- Paneer: 200g, cubed
- Green peas (matar): 1 cup (fresh or frozen)
- Tomatoes: 3 medium, pureed
- Onion: 1 large, finely chopped
- Ginger-garlic paste: 1 tsp
- Green chili: 1, finely chopped (optional)
- Cumin seeds: ½ tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Coriander powder: 1 tsp
- Garam masala: ½ tsp
- Kasuri methi (dried fenugreek leaves): 1 tsp
- Fresh cream or cashew paste: 1 tbsp (optional for creaminess)
- Fresh coriander leaves: 2 tbsp, chopped
- Oil or ghee: 2 tbsp
- Water: 1 to 1½ cups (adjust for consistency)
- Salt: to taste
Preparation
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add finely chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and green chili (if using). Sauté until aromatic.
Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates.
Mix in the green peas and cook for 2-3 minutes.
Add water, bring to a boil, and simmer for 5 minutes.
Add paneer cubes, garam masala, and kasuri methi (crushed between your palms). Mix gently.
Cook for 2-3 minutes to let the flavors blend.
If using fresh cream or cashew paste, stir it in at the end.
Garnish with fresh coriander leaves and serve hot.
Servings: Serves 3
Notes
- For a richer flavor, shallow fry the paneer cubes before adding them to the gravy.
- Adjust spice levels and consistency as per preference.
- Serve with roti, naan, or steamed rice for a complete meal.
- For a healthier version, skip the cream and use toned milk or almond milk for creaminess.
