The winning dish for April’s cover photo competition. Well done Smitha and Thankyou for sharing your mums recipe
Paneer 240gm (cut into cubes)
Ginger 1/2 inch
Garlic 2 cloves
Tomato (medium) 1
Tomato paste 1tsp
Green chillies (according to your preffered spice level) 2-3
Frozen peas 1 cup
Chopped coriander for garnish.
Cumin seeds 1tsp
Kasoori methi 1tsp
Kashmiri chilli pwd 1tsp
Coriander pwd 1/2 tsp
Cumin pwd 1/2 tsp
Honey/Brown sugar 1-2 tsp
(to balance the masala and the tartness of tomatoe)
Salt to taste
1.Finely chop the onion, ginger, garlic, green chillies, tomato and keep aside.
2.Heat oil in a deep saucepan/kadai, add cumin seeds and let them splutter to a golden brown colour.
3.Add the chopped onions, ginger, garlic, green chillies and saute for a couple of min. Add 1/2 tsp of salt to the pan and saute till the onions are golden.
4.Add all the dry masalas along with kasoori methi and saute for a couple of min till the masalas loose the raw smell.
5.Now add the chopped tomatoes, tomato paste, honey/brown sugar and 1/2 cup of water. Cover and cook till 10-12 min on medium flame(add more water if needed, keep an eye on the masala, as it tends to burn very easily at this point)
6.Add the paneer, peas and 1/2 cup water to the masala, mix well and cook on low till the paneer is soft and the oil seperates from the masala. (usually takes around 15 min)
7.Add milk/cream, adjust the seasoning and reduce the sauce till a further 5-6min.
8.Garnish with chopped coriander and serve hot with rotis or steam rice.