Scale
Ingredients
- 1 lb (1/2 kg) Fresh Paneer
- 1 cup Fresh or Thawed Peas
- 3 medium Tomatoes (for puree) {or use 1, 16oz can of canned tomatoes}
- 1 cup finely chopped Onions
- 2 Green Chilli, finely chopped (or use 1 tsp hot pepper flakes)
- 2 cloves Garlic, chopped finely
- 1 tsp ginger, grated
- 1 cup Milk (use fresh cream for richer gravy)
- 2 tsp Garam Masala (homemade or store bought)
- 1 tsp Red Chilli Powder (skip for less spicy version)
- 12 tsp Cumin powder
- 2 tsp Salt (adjust to taste)
- 1 TBsp Tomato ketchup
- 1/2 cup Mint leaves (optional)
- 2 tsp Vegetable Oil
- Water (if the gravy is too thick, too loosen it)
Instructions
- Chop paneer to half inch cubes & set aside. Boil peas in water for 8-10 minutes to soften it
- To begin with, add chopped tomatoes to a blender & blend to a fine puree. (you can even blanch the tomatoes if you want. I don’t mind the skin so I let it be.)
- To milk, add Garam Masala, Chilli Powder, Cumin Powder and mix well. Set aside.
- Heat oil in a pan, add onions, ginger, garlic & green chilli. Sauté for 2 minutes or until onions are translucent.
- Add the tomato puree. Mix well & let it cook for 10-15 minutes or until the sauce reduces by half. Add tomato ketchup & mix well.
- Let it boil & reduce to a paste – where oil starts to ooze from the sides.
- Add the milk mixture. Mix well & boil for 4-5 minutes
- Add partially boiled peas (boiled for 6-8 minutes). Mix well
- Add salt to taste. Let that boil for 5 minutes until peas are soft
- Add the cubed Paneer (cottage cheese) & fresh mint leaves.
- Mix well and boil for 2 minutes.
- Serve hot