- 1/2 lb. paneer (cubed)
- 2 medium tomatoes
- 1 green chili
- 1/4 inch piece ginger
- 1/2 cup green peas (optional)
- 1/2 cup yogurt, whipped
- 2 tablespoons oil
- Pinch of asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 1 tablespoon coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon red chili powder (lal mirch)
- 2 bay leaves (tajpat)
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon cornstarch
- 2 tablespoons chopped cilantro (Green coriander)
- 1 teaspoon sugar (optional)
Method:Deep - fry over medium heat until cheese is golden brown a little. Set aside.
Mix tomatoes, green chilies and ginger to a puree.
Heat oil in a saucepan. Test the heat by adding one cumin seed oil, oil is the seed cracks right away.
Add hing and cumin seeds.
After crack cumin, tomato puree, coriander powder, turmeric, red chilli powder and add bay leaves. Cook for about 4 minutes over medium heat.
Combine tomatoes, oil began to drop and the amount will be reduced to almost half.
Add the whipped yogurt gravy. About 3 minutes on medium heat for Stir occasionally.
3 tablespoons of cornstarch dissolved in water to thicken gravy and add juice.
Add green peas and cheese. Let it cook for a few minutes until peas are tender.
Add garam masala and cilantro. Add a little sugar if the juice is sour.
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