Ingredients
Tomatoes – 2 chopped
Onions – 2, chopped
Cashews – a small handful
Garlic – 4 pods
Ginger – 1 inch piece
Green chillies – 2, sliced
Coriander leaves – a handful
Turmeric powder – ½ tsp.
Black pepper powder – ½ tsp.
Coriander powder – 1 tsp.
Red chilli powder – 1 tsp.
Milk – 1 cup
Ghee – 2 tbsp.
Garam masala powder – 1 tsp.
Kasuri methi – 1 tsp.
Paneer pieces – 150 gms.
Boiled peas – 1/4 cup
Salt to taste
Method
- In a pressure cooker add the tomatoes, cashews, onions, garlic, ginger, green chillies, coriander leaves, salt, pepper powder , turmeric powder, red chilli powder and coriander powder along with milk.
- Cook for two whistles. Let it cool and then puree the contents.
- In a pan, heat ghee and add garam masala and kasuri methi to it. Now add the paneer pieces and peas. Toss well for a minute or two.
- Now add the gravy. Simmer for a couple of minutes. Check for taste. Pour some milk cream and serve.
You may also like my recipes for a varied selection of vegetarian curries…
a. Rajma Masala
b. White Beans Masala Curry
c. Babycorn Paneer Peas Masala
d. Double Beans Kurma
