- 1 cup of fresh peas
- 200 gm of paneer (cheese cubes)
- ¼ cup yogurt
- Coriander Leaves
- Salt to taste
- 3 tsp Ghee (can also use refined oil)
- 2 medium sized onions
- 1 tsp Ginger & Garlic paste 2 medium sized tomatoes
- ½ tsp Turmeric powder
- ½ tsp Chilli powder
- 1 tsp Coriander powder
- 1 tsp Garam masala / Kitchen king masala
- 2 Bay Leaves
- 1 medium size Cinnamon stick
Fresh peas taste best, but if not available can use dry peas by soaking it overnight. Pressure cook peas until they are soft. Be careful not to overcook it.
Cut the onions into four and boil them in sufficient water for about 5 minutes. Grind it in a mixie.
Heat 1tsp of ghee/oil in a frying pan, add the paneer (cheese cubes) and fry for 4-5 minutes, until they gently turn to golden brown on all sides. Remove the paneer and dip it in cold water, squeeze the water and keep it aside.
Now pour 2 tsp of ghee in pan, add bay leaves, cinnamon stick, sauté and add ground onion, fry it until light golden brown, now add ginger garlic paste and sauté well. Add Chilli powder and coriander powder, stir it and add chopped tomatoes, cook until the tomatoes juices ooze out and oil leaves masala.
Pour in ¼ cup yogurt add turmeric, garam masala, mix it well and cook it for 2 minutes. Now add the cooked peas, cheese cubes and one cup of water. Reduce the heat to low and simmer covered for 5 minutes, stirring occasionally.
Add the chopped coriander leaves and mutter paneer is ready to be served.