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INGREDIENTS

• 250g paneer (cubed)
• 1 cup green peas (fresh or frozen)
• 2 medium onions (finely chopped)
• 2 tomatoes (pureed)
• 1 tsp ginger-garlic paste
• 2 green chilies (slit)
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (crushed)
• 2 tbsp oil or ghee
• 2 tbsp cream or malai (optional for richness)
• Salt to taste

Recipe

Step 1: Sauté Aromatics

- Heat oil in a pan. Add cumin seeds and let them crackle.

- Add onions and sauté until golden brown. Add ginger-garlic paste and green chilies.

- Cook until raw smell goes away.

Step 2: Cook the Masala

- Add turmeric, chili powder, coriander powder. Sauté for a few seconds.

- Add tomato puree and cook until oil separates and masala thickens.

Step 3: Add Peas and Paneer

- Add green peas and 1/2 cup water. Cover and cook for 5–6 minutes (till peas are soft).

- Add paneer cubes and gently stir. Simmer for 4–5 minutes on low heat.

Step 4: Finish the Curry

- Add cream (if using), garam masala, and crushed kasuri methi. Mix well and adjust salt.

Step 5: Serve

- Serve hot with roti, paratha, naan, or steamed rice. Enjoy your creamy delight!