Ingredients ( Serves 4 - 5)
1. Green Peas - 1 cup, cooked (Soak dried green peas in water for 8 hrs and cook until done adding enough water and salt. Set aside. You can use frozen peas instead of the dried one.)
2. Paneer - 1.5 cup, cubed (You can fry the paneer cubes if you want. Fry them on both sides at medium heat for 2 – 3 minutes until they turn light golden in color.)
3. Onion - 1 medium-sized, finely chopped
Ginger-garlic paste - 2 tsp or crushed ginger and garlic - 1 tsp each
Whole Spices - Cloves - 2 , Cinnamon stick - 1/2 inch, cardamom - 1, bay leaf - 1
Tomato - 2 medium, chopped
4. Cumin seeds - 1/4 tsp
5. Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Coriander powder - 1.5 tsp
6. Sugar - 1/4 tsp
Kasoori Methi - 1/2 tsp
Garam masala powder - 1/4 tsp
7. Fresh cream / milk / half & half - 2 - 3 tbsp (optional)
8. Butter / oil - 1 tsp
9. Chopped cilantro - 2 tbsp or to garnish
10. Salt - To taste
11. Oil - 1 - 1.5 tbsp
Method
1. Heat oil in a thick-bottomed pan at medium or medium-high heat. Add whole spices. Saute until they release their aroma. Add finely chopped onion and salt. When onion turns golden, add ginger-garlic paste. Saute until its raw taste is gone. Add chopped tomatoes. Saute until the tomato gets mashed up and oil separates. Switch off and set aside to cool. Take out the bay leaf. Grind to a fine paste in a mixer.
2. Heat butter / oil in the same pan. Splutter cumin seeds and add the ground onion-tomato paste. Saute for a few seconds and add turmeric powder, chilly powder and coriander powder. Saute well until their raw smell is gone, at medium-low heat and then add about 1 - 1.5 cups of water. Simmer for 8 - 10 minutes. Add cooked / frozen green peas, if you are using and paneer cubes. Mix well. Bring down the heat and cook for 8 - 10 minutes. Add garam masala powder, kasoori methi, sugar and mix well. Taste check for salt. Add fresh cream / milk and switch off the stove. Garnish with cilantro. Serve hot with chapatis, cumin rice/plain rice, pooris, naan etc.
Cumin Rice
Ingredients
Basmati rice - 1 cup
Cumin seeds - 1 tsp
Whole spices - Cardamom - 2 - 3 , cloves - 4, cinnamon stick - 1 inch, black pepper corns - 2 - 3, bay leaf - 1
- Water - 2 cups
- Butter - 1 tbsp
- Salt to taste
Method
Wash and soak the rice for 20 minutes. Drain and keep aside.
Heat ghee / butter / oil in a heavy-bottomed pan. Add the whole spices. Saute until they release their aroma and then add the cumin seeds. When they crackle add the drained rice. Fry in the oil for about 1 minute. Add water and enough salt. Reduce the heat to low and cook covered for about 15 minutes or until done. Fluff the cooked rice with a fork. Garnish with fried onions / chopped mint/ cilantro. Serve hot.
