PANEER PEAS MASALA

Ingredients:

            Onion – 2

            Paneer – 15 cubes

            Peas – 50 g

            Curd – 2 tbs

            Kasuri methi or dried methi leaves – little

            Oil and ghee – 2 tsp

            Sambar powder – 1 tsp

            Garam masala – ½ tsp

            Salt

To grind as paste:

            Badam – 5nos.

            Cashew – 5 nos.

            Fennel seeds or Sombu – 1 tsp

            Poppy seeds or Kasakasa – 1 tsp

            Garlic  cloves– 3 nos.

            Ginger – 1 piece

            Cloves – 2

            Cardamom – 1

            Cinnamon or Pattai – 1

            Coconut – 4 pieces
             Tomato - 2

Method:

            Soak the ingredients given to make a paste for ½ an hour and grind and keep aside. Add oil in a pan and saute the onion till it gets cooked well and nice aroma arises. Add sambar powder and garam masala and cook well. Add the peas and saute for 2 minutes. Add the paste and salt and stir well and close with a lid. Let it cook on low flame for 5 minutes till the raw smell goes off. Add Paneer cubes and cook well. Add little water so that the gravy remains to good consistency. Switch off the flame and add kasuri methi and curd.

            Coconut and Cashew can be avoided. It is added to get more gravy. Instead fried channa dhall or udaitha kadalai can be added.