for the puree: 1 tsp oil, 1 tsp cumin (jeera) seeds, 1 medium red onion - roughly chopped, ½ inch piece of ginger - chopped, 2 cloves garlic - chopped, 1 green chilli - chopped (optional), 2 medium tomatoes - roughly chopped
170 grams of paneer, cut into cubes
1 cup boiled green peas
¼ teaspoon haldi powder
salt to taste
½ teaspoon garam masala (optional)
1 teaspoon kasoori methi (dried fenugreek leaves) crush before adding
2 tsps finely chopped coriander
1 tablespoon oil
1 teaspoon red chilli powder (optional)
1 cup water
1 teaspoon dhaniya powder
For the puree: Heat 1 tsp of oil in a pan on medium heat.
Add jeera seeds and let them sizzle.
Then add the onion, ginger, garlic and green chillies. Sprinkle a little salt to speed up the cooking process.
Cook until onions become soft and light pink in colour.
Then add tomatoes and cook until they are softened. Let the mixture cool down.
Transfer it to the blender jar and make a smooth puree. Keep aside.
For the gravy: Heat the remaining 1 tablespoon of oil in the same pan.
Add the prepared puree and let it simmer.
Now add haldi powder, red chilli powder, dhaniya powder and salt to taste.
Mix well and saute for a minute.
Add water and let it simmer for 5 minutes.
Now add the paneer and boiled peas. Mix and simmer for 2 minutes.
Add garam masala and crushed kasoori methi. Mix well.
Let it come to a boil and turn off the stove.
Garnish with finely chopped coriander