INGREDIENTS
600 g shelled peas (boil in salted water)
500 g paneer (cube and fry till light brown)
1 tsp ginger–garlic paste
3 l onions [mince]
3 l tomatoes [puree]
¼ kg curd
1 tbsp nuts
½ b coriander leaves
1 tsp chilli pdr
½ tsp pepper pdr
½ tsp garam masala
½ tsp haldi
2 tsp dhania pdr
1 tsp saunf
METHOD
Grind together curd and nuts. Fry paneer –remove. Fry onion till light brown. Add all masalas and fry well. Add tomatoes –fry again. Add peas and paneer. Simmer. Add curd and nuts. Garnish with coriander leaves.
600 g shelled peas (boil in salted water)
500 g paneer (cube and fry till light brown)
1 tsp ginger–garlic paste
3 l onions [mince]
3 l tomatoes [puree]
¼ kg curd
1 tbsp nuts
½ b coriander leaves
1 tsp chilli pdr
½ tsp pepper pdr
½ tsp garam masala
½ tsp haldi
2 tsp dhania pdr
1 tsp saunf
METHOD
Grind together curd and nuts. Fry paneer –remove. Fry onion till light brown. Add all masalas and fry well. Add tomatoes –fry again. Add peas and paneer. Simmer. Add curd and nuts. Garnish with coriander leaves.
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