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Ingredients
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Ingerdients |
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Peas parboiled-1cup |
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Onions big finely chopped-1 |
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medium Tomato finely chopped-1 |
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Garlic clove sliced-1 |
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Turmeric powder-1tsp |
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Salt to taste |
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Grind the following into smooth paste: |
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Coconut-1/4cup |
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Cashewnuts-8 |
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Green chilly-2-4 |
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Ginger-1/2" |
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Garlic clove-2-3 |
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For tempering: |
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Cumin seeds-1tsp |
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Cinnamon stick-1" |
Preparation
Step 1 |
Method |
Step 2 |
Heat enough oil in a pan add cumin seeds and cinnamon stick, fry for a minute. Add onions and garlic saute for few minutes, now add the parboiled peas and paneer saute for few more minutes and add the finely chopped tomato. Now add the dried mint leaves, turmeric and ground paste. Season with salt and add required water. Bring to boil and simmer until the raw smell of masala leaves and the gravy thickens. Serve hot with Roti/ Chapati. |
About Paneer and Peas Curry
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