Thursday, August 12, 2010


(Serves 2-3)

To keep paneer soft dissolve half teaspoon of turmeric powder in one cup of water and soak the fried paneer pieces in the liquid for ten minutes.

  • Green peas: 1 cup, boiled
  • Paneer: 200 grams, cubed
  • Oil: 2 tablespoons 
  • Cinnamon: 1 inch stick 
  • Cloves: 4
  • Cardamoms: 4
  • Cumin seeds: 1 teaspoon
  • Bay leaves: 1
  • Onions: 1 large, finely chopped
  • Green chillies: 2, chopped
  • Ginger paste: 1/2 inch, finely chopped
  • Garlic paste: 4 cloves, finely chopped
  • Red chilli powder: 1 teaspoon 
  • Coriander powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Tomatoes:  2 medium, roughly chopped
  • Heavy cream: ¼ cup
  • Garam masala powder: 1 teaspoon
  • Salt: to taste
  • Cilantro leaves: chopped for garnishing


Heat oil in a griddle and fry the paneer cubes tossing lightly. Remove from heat as soon as they turn a very light golden and drop in turmeric water. In the same oil add cumin seeds, cinnamon, cardamoms, cloves and bay leaf. After thirty seconds, add the chopped onions and sauté till golden brown. Now add the green chillies, ginger and garlic and sauté for a minute. Add red chilli powder, cumin powder, coriander powder and give it a stir.  Reduce heat; add the chopped tomatoes and sauté till the tomatoes melt.  Pour the paneer with the turmeric water into the sauce, add boiled peas and give it a stir. Let it simmer till the gravy thickens and releases oil. Reduce heat; add cream and garam masala powder. Adjust salt. Turn off heat and garnish with cilantro. Serve with roti or naan. 

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