An easy and tasty preparation that kids seem to love.
There are innumerable ways of making Paneer (Indian cottage cheese) and
this is one of the simplest ones. This is a typical sindhi preparation and the same
base is also used to make peas/potato, peas/macaroni, peas/potato/drumstick combinations.
This preparation goes well with rice, rotis and even bread as it has a curry base which the
bread soaks up well.
21 ozs paneer (i prefer using homemade or Nanik brand)
16 ozs petite peas (frozen or you can use fresh green peas also)
8/10 curry leaves (optional)
7/8 tomatoes ground to a puree with little water
1 tbsp tomato paste
2 tbsps chopped cilantro
1 tsp red chilli powder (optional)
2 green chillies (optional)
4 tbsps oil + 1 cup for frying
salt to taste
2 heaping tbsps coriander powder (dhania)
1 tsp turmeric (haldi)
about 2 cups of water
Puree the tomatoes with a little water.
Cube the paneer and deep fry in hot oil till light golden.
Drain on a paper towel.
The frying ensures that the paneer remains soft.
Defrost the peas.
Heat the 4 tbsps oil in a pot and add the curry leaves if using.
Add the tomato puree, paste, salt, turmeric, coriander powder,
chilli powder, green chilliesand 1 tbsp of the cilantro and mix well.
Cover and cook for about 10/12 minutes till the oil oozes out from the sides.
Now add the peas and a cup of water and cook till peas are half cooked.
The frozen cook faster and the fresh will take some time so keep an eye.
Add the paneer and cover and cook additional ten minutes till the peas are
This dish has quite a bit of gravy but it should not be watery.
If you find it is watery, boil it for a few minutes without covering
and it should be good.
Serve hot garnished with the 1 tbsp of cilantro.