Today, I share another easy and quick recipe that goes well with roti, parathas or even rice. Paneer and green peas/mutter cooked with some spices in a tangy tomato base. This is a semi-dry curry as there is no gravy as such, but you can make a gravy by simply adding tomato paste instead of chopped ones.
Cooking time: 20 mins
Paneer/cottage cheese cubes – ½ cup (check my homemade paneer recipe here)
Green peas/mutter – ½ cup
Onions – 1 big (finely chopped)
Tomato – 2 medium (finely chopped)
Ginger garlic paste – 1 tsp
Cumin seeds – ½ tsp
Cloves – 2
Cinnamon – small piece
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Coriander powder – ½ tsp
Cumin powder – ¼ tsp
Sugar – ½ tsp
Coriander leaves – to garnish
Salt – to taste
Oil – 1 tbsp
- Heat oil in a pan and fry the paneer till they turn light golden brown on both sides. Transfer to a plate and set aside.
- In the same pan, add the cumin seeds, cloves and cinnamon. Fry till they become aromatic.
- Then add the onions and ginger garlic paste. Fry till the onions become soft.
- Then add the turmeric powder, red chili powder, and coriander and cumin powders. Fry for another minute. Add 2 tbsp of water if needed.
- Then add the mutter/green peas, salt and cook covered for 2 minutes. Add the tomatoes, ¼ cup of water and cook covered for another 2 minutes till the tomatoes become mushy.
- Add the fried paneer pieces, ¼ cup water, salt if needed, sugar and simmer for another 2 minutes till the right consistency is achieved. Add the coriander leaves and remove from heat.
- Serve hot with roti or parathas.