Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 25 | Grams | Cashew Nuts | Make paste |
| 275 | Grams | Green Peas | |
| 80 | Ml. | Cooking Oil | |
| 175 | Grams | Cooking Oil | |
| 25 | Grams | Ginger Garlic Paste | |
| 150 | Grams | Curds | |
| 1 | Teaspoon | Chilly Powder, Red | |
| 300 | Grams | Paneer (Indian home made cheese) | |
| 100 | Grams | Tomatoes | |
| As Required | Salt | to taste | |
| 25 | Grams | Charmagaz | Paste |
| 1/2 | Teaspoon | Garam-Masala | |
| 50 | Ml. | Milk Cream | |
| 5 | 10 g | Chillies Green | |
| 25 | Grams | Coriander Leaves (Kothmeer) | |
| 1 | Pinch | Kesar/Saffron | |
| 1 | Teaspoon | Coriander Powder |
Method
1. Make a puree out of tomato in a blender.
2. Boil the onions in water for 8 minutes, strain and puree.
3. Take butter or oil in a sauce pan and add boiled onion paste. Stir for 6 minutes and add ginger garlic paste.
4. Cook for five minutes and add red chilli and coriander powder. Stir and add tomato puree and salt.
5. Cook till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir. Add little water, green peas and saffron.
6. Cook for 10-12 minutes till the oil leaves the masala. Add little water, green peas and saffron. Cook till green peas are tender.
7. Cut the fresh paneer into cubes and fry in oil till golden. Dip in cold water.
8. Squeeze the paneer and add to gravy.
9. Make a paste of charmagaz seeds, almonds and cashew nuts, previously blanched and soaked.
10. Mellow the gravy with cream, paste of nuts, and serve hot garnished with fresh coriander leaves and slit green chillies
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