| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Paneer Cubes |
| 1 1/2 |
lb |
Peas, Frozen Or If They Are |
|
|
Fresh Get The Small |
|
|
Sweet |
|
|
Variety |
| 3 |
T |
Mix Of Ghee And Oil |
| 2 |
|
Onions, Finely Chopped |
| 3 |
T |
Fresh Garlic Paste |
| 3 |
T |
Fresh Ginger Paste |
|
|
Salt, To Taste |
| 1 1/2 |
t |
Jeera Powder, Cumin |
| 1 |
t |
Turmeric |
| 1 |
t |
Chilli Powder |
| 1 |
t |
Garam Masala |
| 1 |
t |
Jeera Seeds, Cumin |
| 2 |
|
Fresh Chillies, Optional |
| 1 |
c |
Canned Tomatoes, Or Finely |
|
|
Chopped |
| 1 |
T |
Tomato Puree |
| 2 |
|
Sticks Cinnamon, Optional |
| 1/4 |
c |
Fresh Chopped Coriander, To |
|
|
Garnish |
|
|
Oil, To Deep Fry |
INSTRUCTIONS
Cut the paneer into small cubes and fry on meduim heat until they turn
a nice golden colour. Drain on kitchen paper and set aside. Taking a
heavy saucepan add the ghee/oil and gently heat add the sticks of
cinnamon to the ghee when hot add the cumin seeds and let them pop now
add the ginger, garlic and onions. Saute on meduim heat until they are
soft now add the chilli powder, garam masala, tumeric powder, salt,
jeera powder, tomatoes, tomatoe puree and the fresh chillis. Now
really let this mixture cook until all the ingredients have blended
together into a runny paste. Now add the peas and let it simmer, if
you find that there is not enough gravy you can add a little bit more
water or some tomatoe juice from tinned tomatoes. Once the peas are
cooked in the gravy add the fried paneer cubes and little them simmer
for a further 5 to 6 minutes. Garnish with the fresh coriander and
serve hot with naan bread or parathas. Recipe by:
http://www.getsurfed.co.uk/restaurants/special.htm Posted to
MasterCook Digest by Cmebr@aol.com on Jan 7, 1999, converted by
MM_Buster v2.0l.
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