Fresh Paneer - 1 lb (1/2 kg)
Fresh or Thawed Peas - 1 cup
Tomatoes - 3( medium size)
Onions - 1 cup
Green Chilli - 2 (finely chopped)
Garlic - 2 cloves
Ginger, grated - 1 tsp
Milk - 1 cup
Garam Masala - 2 tsp
Red Chilli Powder - 1 tsp
Salt - adjust to taste)
Tomato ketchup - 1 tblsp
Mint leaves - ½ cup (optional)
Vegetable Oil - 2 tsp
Water (if the gravy is too thick, too loosen it)
To begin with, add chopped tomatoes to a blender & blend to a fine puree. (you can even blanch the tomatoes if you want. I don’t mind the skin so I let it be.)
Cut paneer to half inch cubes & set aside. Then boil peas in water for 8-10 minutes to soften it
To milk, add Garam Masala, Chilli Powder, Cumin Powder and mix well. Set aside.
Heat oil in a pan, add onions, garlic & green chilli. Sauté for 2 minutes or until onions are translucent.
Add the tomato puree. Mix well & let it cook for 10-15 minutes or until the sauce reduces by half.
Add tomato ketchup & mix well.
Let it boil & reduce to a paste – where oil starts to ooze from the sides.
Add the milk mixture.
Mix well & boil for 4-5 minutes
Add partially boiled peas (boiled for 6-8 minutes). Mix well
Add salt to taste.
Let that boil for 5 minutes until peas are soft
Add the cubed Paneer (cottage cheese) & fresh mint leaves.
Mix well and boil for 2 minutes.
Serve hot with rice or any kind of bread.