Course : Main

Cuisine: Indian

Servings: 4-5 pax

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

• 500 gms paneer ( cottage cheese) cubes

• 1 cup matar ( peas) frozen or fresh

• 1/4 cup curds ( yogurt)

• 1/2 cup milk

• 1 tej patta ( bay leaf)

• 1 cinnamon stick

• 2 green cardamom

• 4 onions chopped finely

• 4 tomatoes puréed

• 2 green chillies slit in the center

• 1 tsp chopped ginger

• 1/2 tbsp chopped garlic

• 1 tsp jeera ( cumin seeds)

• 1 tsp turmeric powder

• 1 tsp chilli powder

• 1 tsp kashmiri chili powder

• 1 tbsp coriander powder

• 1 tsp jeera ( cumin) powder

• 1 tsp garam masala

• 1 tbsp kasuri methi ( dried fenugreek)

• salt as per taste

• 1 tbsp ghee

• some chopped coriander leaves

Method:

1. In a kadai heat 2 tbsp oil add the whole spices ( tej patta, cinnamon stick and cardamom). Then add the jeera when it splutters add the garlic and ginger, saute it for a second then add the chopped onions and cook on high to medium flame till it turns brown in colour.

2. Add the tomato puree and cook for 5-10 minutes stirring at intervals.

3. To the onion tomato masala add all the dry spices, kasuri methi and salt. Cook for a minute then switch off the gas, add the curds and give it a good mix. Then switch on the gas again and cook on low flame stirring continuously so that the curds do not curdle. Add the milk and again cook on low flame stirring continuously till drops of oil is seen on the surface.

4. Add the matar , green chillies and 1/2 cup water. Cover and cook on low flame till the matar is soft and cooked. Then add the paneer cubes and simmer on low flame for another 5 minutes till the gravy thickens slightly .

5. Remove from flame and pour in a serving dish.

6. Garnish with 1 tbsp ghee and some chopped coriander leaves.

Enjoy this yummy sabzi with parathas, bread kulcha or naan.