- 200 g paneer, cubed
- 3 medium tomatoes
- 1 ½ cups green peas ( I use frozen ones)
- 1 medium onion, chopped
- 1 inch piece ginger, finely chopped
- 1 Tsp. cumin seeds
- 1 Tsp. fennel seeds
- 1 cinnamon stick
- 1 bay leaf
- 3 green cardamom pods
- ½ Tsp. turmeric
- 2 Tsp. garam masala
- ¼ Tsp. red chilly powder or to taste
- 1 Tsp. coriander powder
- ½ Tsp. cumin powder
- 2 Tbsp. oil
- Salt to taste
- 2 Tbsp. chopped coriander leaves
Puree tomatoes, onion and ginger in a blender.
Heat oil in a large pan on medium heat and add the paneer. Fry till golden-brown. Keep aside on a paper towel to remove the excess oil.
In the same pan add the cumin seeds. When they are golden-brown add fennel seeds, cinnamon stick, cardamom and bay leaf. Fry for some seconds till it gives out a nice aroma. Add the tomato puree and mix. Cook for about 10-12 minutes or till the oil has left the sides. Then add the peas, spice powders and salt. Mix well and cook for about 5 minutes. Finally add the paneer and cook for 2-3 more minutes. Turn off heat and add the coriander leaves. Serve.
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