Veg Recipes

Pea and Paneer

ONION, small: 30 Gram
TOMATO RIPE: 50 Gram
PEAS green: 30 Gram
CHANNA, cow's milk: 30 Gram
CHILLIES, dry: 1 Gram
CORIANDER: 2 Gram
CUMIN SEEDS: 1 Gram
GARLIC, dry: 2 Gram
GINGER, fresh: 1 Gram
TURMERIC: 1 Gram
COMMON SALT: 1 Gram

1. Grind the onion to a fine paste. Grind the ginger, garlic and green chilli to a paste.
2. Shell the peas, Cut the paneer into cubes or rectangles and be fried to a light golden colour on fire.
3. Roast the coriander seeds and cumin seeds on a heated tawa and grind to a powder.
4. Heal the oil in a pan and fry onions to a golden-browncolour adding 15 ml of water. Cook till the oil separates.
5. Add the ginger-garlic paste and fry for a few minutes. Add the salt and other spices and fry for 2 minutes briskly.
6. Add the tomato puree and fry again till the oil separates.
7. Add the peas and bay leaf and cook for 5 minutes on a slow fire.
8. Add 3/4 cup water and cover the pan. Lower the heat and let it simmer gently for about 15 minutes.
9. Add the paneer during the last five minutes of the cooking of the curry.