|Cumin Seeds||1 Tsp.|
|Green Chilies||2 Slit|
|Ginger garlic Paste||1 Tbsp.|
|Coriander Powder||1 Tsp.|
|Red Chili powder||1 Tsp.|
|Garam Masala||1 Tsp.|
|Kasthuri Methi||1 Tbsp.|
|Paneer||1 Cup, Cubed|
|Fresh or Frozen Peas||1 Cup|
|Fresh Cream||3-4 Tbsp.|
- To a pan add oil, cumin seeds, slit green chilies, minced onion, ginger garlic paste and Sauté well till the onions turn colour.
- Add finely chopped tomatoes and cook till mushy. This should take around 10 minutes in medium flame.
- Add turmeric, coriander powder, chili powder and continue to cook for few more minutes.
- Keep adding water in batches as it evaporates. Add water to adjust consistency.
- Add sugar, Salt to taste, garam masala, and crushed kasthuri methi.
- Add a cup of fresh or frozen peas, cubed paneer and continue to cook for couple more minutes.
- Add generous amount of heavy cream and simmer for a minute or two and we are done.
- Serve Hot with Bread of your choice.
Tips & Variation:
- Feel free to add cashew paste while cooking the gravy to make it even richer and creamier.
- Cut back on the fresh cream if counting on calories
- This gravy works great to make Aloo Mattar, gobi mattar or just Malai Paneer.
- Replace Boiled and cubed Potatoes for Aloo Mattar or Boiled florets of cauliflower for Gobi Mattar.
- Skipping the peas is going to make Malai Paneer.