A universal fav that’s popular all over the world, and has many varied interpretations to it! Here I present to you my fav way of making this delicious all time classic!! 🙂
Method:
Heat a tsp of oil. Add 2tsp chopped ginger, 2 sliced green chillies and 1 small sliced onion.
Cook till onions start to turn golden
Add the onions to the purée of three medium tomatoes (or 4 small Campari) and blend smooth
Heat a tsp of ghee/oil, add a tsp of jeera 3-4 cloves and 3-4 green elaichi. Cook for a few seconds. Add the tomato onion purée. Also add 1/2 tsp each of haldi, dhania pwdr, red chilli pwdr, 1/4 tsp of garam masala and salt to taste.
Cook on medium heat, stirring intermittently till the purée thickens and reduces
Add 2 tbsp cream and cook on medium low heat…
till the masala leaves oil and becomes a deep rich red in color
Mix in a cup of boiled peas to the masala
Cook for a couple of minutes and then add enough water to make a slightly thin gravy. Bring the curry to boil.
Meanwhile pan-sear paneer and season with salt and red chilli pwdr.
Now add the paneer to the simmering curry.
Cook on medium heat till the curry thickens slightly. Garnish with fresh dhania and serve with roti/Parantha/jeera rice!
