Ingredients

  • 250 gm paneer
  • 2 large minced onion
  • 1 teaspoon Handi ginger paste
  • 1 teaspoon Handi cumin powder
  • 1 tablespoon Handi coriander powder
  • 1/2 teaspoon Handi turmeric
  • 1 pinch asafoetida
  • 1 cup water
  • Handi salt as required
  • 1 cup peas
  • 1 cup tomato puree
  • 1 teaspoon Handi garlic paste
  • 1 pinch mace powder
  • 1 teaspoon Handi red chilli powder
  • 1/2 teaspoon Handi cumin seeds
  • 2 tablespoon refined oil
  • 1 teaspoon Handi garam masala powder

For garnishing:

  • 1 handful chopped coriander leaves

Method

Step 1 Saute the spices and cook onion until translucent

To prepare this mouth-watering paneer recipe, heat oil in a frying pan. Once the oil is hot enough, add the asafoetida, cumin seeds, mace powder, minced onions and green chillies. Saute the onion until translucent and then add the ginger-garlic paste in it and saute again for 2-3 minutes. If you like the smoky flavour of garlic, stir fry it for some more time and add fresh tomato puree to it.

Step 2 Cook the peas first and then add paneer in the masala

Stir well and add in the dry masalas except for the garam masala and salt. Mix and saute till the oil start separating from the sides. Next, add peas and paneer. Mix it gently and add water. Adjust the spices and salt to taste. If you want to make the gravy aromatic, add the garam masala in the last step of cooking this recipe. Put the lid on the pan and let it cook.

Step 3 Add fresh cream and cook for 2-3 minutes

Once the gravy starts boiling, add fresh cream. Now add garam masala and stir well.

Step 4 Garnish and serve

Garnish with fresh coriander leaves and serve hot with Chapati, Butter/Tandoori Roti, Jeera rice or Veg pulao! Do try this easy recipe, rate it and leave your comments in the section below.

Step 1 Saute the spices and cook onion until translucent

To prepare this mouth-watering paneer recipe, heat oil in a frying pan. Once the oil is hot enough, add the asafoetida, cumin seeds, mace powder, minced onions and green chillies. Saute the onion until translucent and then add the ginger-garlic paste in it and saute again for 2-3 minutes. If you like the smoky flavour of garlic, stir fry it for some more time and add fresh tomato puree to it.

Step 2 Cook the peas first and then add paneer in the masala

Stir well and add in the dry masalas except for the garam masala and salt. Mix and saute till the oil start separating from the sides. Next, add peas and paneer. Mix it gently and add water. Adjust the spices and salt to taste. If you want to make the gravy aromatic, add the garam masala in the last step of cooking this recipe. Put the lid on the pan and let it cook.

Step 3 Add fresh cream and cook for 2-3 minutes

Once the gravy starts boiling, add fresh cream. Now add garam masala and stir well.

Step 4 Garnish and serve

Garnish with fresh coriander leaves and serve hot with Chapati, Butter/Tandoori Roti, Jeera rice or Veg pulao! Do try this easy recipe, rate it and leave your comments in the section below.