Cottage cheese (Paneer) cooked in green peas gravy

We know a lot of variations with paneer. Paneer tikka masala, paneer makhani, paneer kofta etc etc. Everyone of us has a favorite gravy for paneer. My favorite is paneer tikka masala especially because of the tangy and rich sauce in it. But sometimes when I get bored with it I like to try different gravies as well. This is one such sauce made with peas, corn and coriander. This is a mild sauce and a comforting curry.

Ingredients:
Cottage cheese (Paneer) – ½ cup (diced)
Garam masala powder – 1 tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Thick curd/yogurt – ½ cup
Dry fenugreek leaves – 1 tsp
Cumin seeds – 1 tsp
Salt – to taste
Oil – 2 tbsp
Cloves – 3
Bay leaf – 1 small

To be ground to a smooth paste
Green peas/mutter – ½ cup
Corn kernels – ¼ cup
Tomato – 2 medium (roughly chopped)
Green chilli – 3 (roughly chopped)
Coriander leaves – ¼ cup (roughly chopped)
Tamarind pulp – 2 tbsp (optional)
Almonds/badam – 3
Walnuts – 2 (optional)
Turmeric powder – ½ tsp

Procedure:

1. Blend together all the ingredients under ‘to be ground to a smooth paste’ and keep it aside.
2. Heat oil in a pan and fry the cottage cheese on both sides till golden color. Remove the cottage cheese in a separate bowl and place them aside.
3. In the same pan add cumin seeds, cloves and bay leaf and fry for a minute.
4. Add the ground paste along with garam masala powder, coriander powder and cumin powder. Combine well, cover and cook for about 2-3 minutes.
5. Remove the cover, add the curd/yogurt, fried cottage cheese, dry fenugreek leaves and salt. Stir gently, cover with lid and let it simmer for another 5 minutes.
6. Garnish with some curd and serve hot.

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