A popular North Indian paneer dish cooked in rich creamy tomato gravy and served with naan, roti, or paratha.
Paneer | 200 Gram , cubed ((Indian cottage cheese)) | |
Clarified butter | 2 Teaspoon ((ghee)) | |
For paste | ||
Vegetable oil | 2 Tablespoon | |
Onion | 1 , finely chopped | |
Ginger paste | 1 Teaspoon | |
Finely chopped green chili | 1/2 Teaspoon | |
Finely chopped tomato | 1/2 Cup (8 tbs) | |
For gravy | ||
Fresh green peas | 1 Cup (16 tbs) ((small cup)) | |
Dry fenugreek leaves | 1/2 Teaspoon ((Kasuri methi)) | |
Garam masala powder | 1 Teaspoon | |
Kitchen king masala | 1/2 Teaspoon | |
Full fat cream | 4 Teaspoon | |
Water | 100 Milliliter | |
Salt | To Taste | |
For garnishing | ||
Coriander sprig | 2 |
MAKING
1. In a pan, heat ghee (Clarified butter) and fry paneer (Indian cottage cheese) until they turn brown. Take the paneer out and set it aside.
2. In another pan heat the vegetable oil, add chopped onion and saute until slightly brown.
3. Add ginger paste, chopped green chilies and mix well.
4. Stir in tomatoes and cook for 4-5 minutes. Turn off the heat and let it cool. Blend it into a smooth paste.
For Gravy:
5. In a hot pan add the paste and water (100 ml) to make the gravy. Wait till it boils.
6. Add green peas and cook for few minutes.
7. Put the pieces of fried paneer (Indian cottage cheese).Reduce the flame and let it cook for 5-6 minutes.
8. Add full cream, and salt to taste. Stir well. Cover with a lid and let it simmer for few minutes.
9. Add garam masala powder, kasuri methi (dry fenugreek leaves), and kitchen king masala powder. Mix it well and cook for a minute.
SERVING
10. Garnish with coriander leaves and serve hot.
Serving size
Calories 409Calories from Fat 240
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol
Sodium 609 mg25.38%
Total Carbohydrates 25 g8.3%
Dietary Fiber 5 g20%
Sugars 12 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet