Ingredients Jump to Instructions ↓

  1. 225 gms paneer

  2. 2 green chillies, finely chopped salt to taste For the green peas mixture

  3. 450 gms green peas

  4. 3 tomatoes, chopped

  5. 1 tbsp fresh cream

  6. 1/2 tsp sugar

  7. 2 tbsp ghee salt to taste To be ground into a paste (For the green peas mixture)

  8. 6 cloves of garlic (lehsun)

  9. 25 mm. cloves garlic (lehsun)

  10. 8 red chillies

  11. 1 tbsp chopped cashewnuts (kaju)

  12. 1 tbsp poppy seeds (khus-khus)

  13. 2 tsp coriander (dhania) seeds

  14. 1 tsp cumin seeds (jeera) For the white sauce

  15. 1 tbsp levelled, plain flour (maida)

  16. 3/4 cup milk

  17. 1 tbsp butter

Instructions Jump to Ingredients ↑

  1. Cut the paneer into cubes Mix the green chillies and salt with the paneer cubes very well. Add 1 tablespoon of water to the tomatoes and cook until soft. Blend in a liquidiser and take out a thick puree. Heat the ghee and fry the paste for 2 to 3 minutes. Add the tomato puree and green peas and cook for a few minutes. Add the cream, sugar and salt. Melt the butter. Add the flour and cook on a slow flame while stirring throughout, until froth appears. Gradually, add the milk and stir continually until the sauce thickens. Mix the paneer mixture with the white sauce. Spread the green peas mixture in a greased baking dish. Spread the paneer mixture over it and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes. Serve immediately.


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