Ingredients
- Milk ¼ cup
- Green Peas 400 grams
- Butter 2 spoon
- Paneer 100 grams
- Ghee 2 tablespoon
- Turmeric powder 1/4 teaspoon
- Red chilli powder 2 teaspoon
- Peppar Powder ½ teaspoon
- Coriander powder 1 teaspoon
- Kasuri Methi 1-2 teaspoon
- Thick Cream 3spn.
- Coriander Leaves ( finely chopped)
- Sugar ¼ tspn. (Optional)
- Garam masala powder 1 teaspoon
- Salt to taste
Masala Paste
- Onions 2 large roughly Chopped
- Tomato 1-1/2 roughly Chopped
- Ginger 1 inch piece
- Cashew nuts7-8
- Green Chilly 4-5
- Red Chilly 2
- Garlic 6-7
- Ginger ½ inch
- Cloves 2-3
- Cinnamon ½ inch
Method
- In a vessel add all the ingredients mentioned under (Masala paste) add sufficient water get it to a boil.
- Let it cool then add the cooked ingredients to the blender prepare a smooth paste.(Do not add water while grinding)
- Keep the ground paste aside.
- In a Kadai heat 1-2 table spoon of ghee/butter, add the ground masala paste stir it as the paste splutters, sauté for 10 -12 mins till the ghee separates.
- Now add one after the other turmeric powder, red chilli powder, coriander powder, peppar powder, salt, cream&milk give it a quick mix then add green peas, cover the lid let it cook.
- (At this point heat pan add butter then add paneer toss it evenly sprinkle some peppar powder & Garam Masala powder fry it for 3-4 mins until edges turn golden brown. keep aside. Don’t Overcook)
- Now add the paneer cubes to the mutter gravy simmer for 1-2 mins in the low flame, Kasuri Methi, finely chopped coriander leaves Turn off the flame.
(Garnish it with cream & coriander leaves.)
