How to make it
7 steps. Take it one step at a time.
Heat 2 tbsp oil or ghee
Heat 2 tbsp (30 ml) oil or ghee in a pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Add the finely chopped onions and sauté
Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.
7 minStir in the ginger-garlic paste and slit green chillies
Stir in the ginger-garlic paste and slit green chillies. Cook for 1 minute until the raw smell disappears.
1 minAdd the tomato puree along
Add the tomato puree along with turmeric, red chili powder, coriander powder, and salt. Cook until the oil begins to separate from the sides of the masala.
5 minAdd the green peas and 1 cup of water
Add the green peas and 1 cup (240 ml) of water. Cover and simmer for 5-8 minutes until the peas are tender.
8 minAdd the paneer cubes and garam masala
Add the paneer cubes and garam masala. Gently stir and simmer for another 2-3 minutes.
3 minGarnish with fresh chopped coriander leaves
Garnish with fresh chopped coriander leaves and serve hot with naan or rice.
A little kitchen wisdom
For a richer gravy, you can add a splash of heavy cream or cashew paste at the end. Frying the paneer cubes before adding them to the gravy helps them hold their shape and adds a nice texture.
