Follow these steps for perfect results
Oil
as needed
Cumin Seeds
Mustard Seeds
Asafoetida
Bay Leaf
Dry Red Chili
Cloves
Black Cardamom
Green Cardamom
Onion
finely chopped
Ginger Paste
Garlic Paste
Tomato Puree
Tomato
chopped
Green Peas
boiled and mashed
Paneer
crumbled
Cilantro
chopped
Red Chili Powder
Turmeric Powder
Star Anise
Coriander Powder
Garam Masala Powder
Salt
to taste
Water
as needed
Heat oil in a कढ़ाई.
Add cumin seeds, mustard seeds, bay leaf, dry red chili, big cardamom, cardamom, asafoetida.
Sauté for 15 seconds.
Add chopped onion and cook until softened.
Add ginger-garlic paste and cook for 2 minutes.
Add tomato and tomato puree.
Cover and cook for 3-4 minutes.
Add red chili powder, turmeric powder, coriander powder, garam masala powder, and salt.
Cook for 5 minutes.
Add paneer and water.
Mix well and cook for 6-8 minutes.
Add boiled and mashed green peas.
Mix, cover, and cook for 3-5 minutes.
Turn off the heat and garnish with cilantro.
Serve hot with Palak Raita and Tawa Paratha.
Expert advice for the best results
Adjust the spice level by adding more or less red chili powder.
For a richer gravy, add a tablespoon of cream at the end.
Garnish with extra cilantro for added freshness.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh cilantro and a dollop of cream or yogurt.
Serve hot with roti, naan, or paratha.
Serve with rice and raita.
Cools the palate
Discover the story behind this recipe
Popular vegetarian dish in North Indian cuisine.
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