- Science & Tech
Paneer – 300 g
Onions – 3 to 4 (medium)
Tomatoes – 3
Ginger & Garlic Paste – 1 tbsp
Peas – 1 Cup
Hing (Asafoetida) – 1/2 tsp
Jeera – 1/2 tsp
Coriander – 1/4th cup (Chopped)
Red Chilli Powder – 1/2 tsp
Kitchen King Masala – 1/4th tsp
Garam Masala – 1/4th tsp
Turmeric – 1/4th tsp
1.Add oil to the kadhai and let it heat.Cut paneer into small cubes and add them to the kadhai, once the oil has heated up.
2.Once paneer looks slightly fried, remove the pieces from the kadhai and keep it aside.
3.Now, make a paste of onion, and tomato, separately.In a cooker, add 1 tsp of oil, let it heat.
4.Add jeera, and once it splutters, add hing to it.Now, add the onion paste. Let it cook until it turns slightly pink.
5.Then, add ginger & garlic paste.Add in the tomato paste.Once the ingredients are cooked and leave oil, add in all the masalas.
6.Now, add peas and let it cook for a minute or two.Then, add water according to how much gravy you want. We’ve added half a glass of water.
7.Add salt and mix well.Now, add paneer and close the lid.After 3 to 4 whistles, remove the lid and garnish with some coriander strands.
Serves – 4
Cooking time – 30 minutes
Preparation time – 20 minutes