Ingredients:
- 1 medium onions
- 2 medium roma tomatoes
- 2 small green chillies
- 2 medium cloves of garlic grated
- 1 tsp grated ginger
- 1 tsp garam masala
- 1/4 tsp turmeric (haldi)
- 3/4 to 1 tsp salt (or as per taste)
- 1 tsp sugar
- 2 tbsp ghee/oil
- 1/4 cup milk
- 2 cups green peas
- 2 cups paneer cut into bite size pieces
- 1/4 tsp red chilli powder (optional)
- 1/4 cup roasted cashew powder (optional)
- Cilantro for garnish (optional)
Method:
Blanch the onions and tomatoes first. For blanching, bring water to
a boil and add peeled and quartered onion to it. Boil for about 8
minutes and then immerse the onion in cold water to stop the cooking
process. Similarly blanch tomatoes. Puree the blanched onions and
tomatoes separately. Heat ghee/oil and add the onion paste, ginger and
garlic. Saute until onion is golden in color. Add finely minced green
chillies, turmeric, chilli powder, garam masala and salt. Saute the
mixture for a minute more and then add the tomato puree. cook covered on
low heat for about 5 minutes. Add the peas, cook them for about 7 to 8 minutes and then add the paneer. Continue to cook on low heat until
paneer is soft and the mixture looks homogeneous. Turn off the heat and
adda couple of splashes of milk and sugar. Mix well and serve with
rotis, parathas and naan.
For a richer gravy, add the cashew powder while roasting the onion
paste. Use evaporated milk in the end instead of regular milk.
