|2 cup||Paneer (cubed)|
|½ cup||Green peas|
|4 nos||Tomato (ripe and juicy)|
|½ inch||Ginger (cut them into fine strips)|
|½ tsp||Kasturi methi|
|1 tsp||Cumin seeds|
|¼ tsp||Turmeric powder|
|1 tsp||Red chilli powder|
|3 tsp||Coriander /dhania powder|
|½ tsp||Garam masala powder|
|1 tsp||Salt (or to taste)|
|1 tsp||Butter or ghee|
|3 nos||Onion (white or yellow)|
|1 no||Green chilli|
1.Grind all ingredients from table-2 (onion, green chilli and ginger) to a fine paste.
2. Blanch the tomatoes and run them on a blender to make a puree.
3. Heat butter in a pan, fry the paneer cubes until they turn golden on the sides. Caution… they tend to burn off soon, carefully toss them on medium flame, remove and soak in warm water.
4. Heat oil in the same pan and season with cumin seeds. Add the ground onion paste with ginger and kasturi methi; fry until it turns light brown. (takes about 15 minutes on meduim flame)
5. Once the raw onion smell goes away, add turmeric powder, red chilli powder, corainder powder and garam masala. Fry till the oil separates.
6. Now add pureed tomato, cover an cook the gravy for 5 minutes.
7. Add the whey, green peas, fried panner pieces, sugar and salt. Cover and cook for another 5 minutes and switch off.
8. Serve with warm roti or naan.
You can also use the clear liquid separated from curd/yogurt.