PANEER PEAS CURRY

INGREDIENTS:

Paneer (Cottage Cheese)
Onions
Tomatoes
Green Peas
Ginger
Garlic
Oil
Salt as per taste
Turmeric Powder
Red Chillie Powder
Milk
Tomato Ketchup
Curd or Yogurt to make Paneer
Dry Mixture: Cloves, Cinnamon stick, Cashewnuts, Almonds and Cardamum (Elaichi) without skin should be taken for the Gravy

METHOD:

• Boil Milk in a pan and add 2 to 3 tsp of Curds to it or Lemon Juice 
• whey forms out of the milk and Paneer is ready 
• Add salt as per taste to this paneer and curdle it 
• Take a muslin cloth and drain out this whey into another vessel 
• Fold this muslin cloth and place it on a reverse plate and keep some heavy vessel on it so that the paneer cubes will be form out of this paneer chunck
• Leave it aside for half an hour so that whole whey water comes out of paneer.
• Boil the Green Peas and keep aside.
• Chop the Onions and Tomatoes and keep aside.
• Puree the tomatoes in a mixer and keep aside.
• Grind the Cloves, Cinnamon stick and Elaichi without skin and Cashewnuts and Almonds in a dry grinder and keep aside
• Grate finely Ginger and Garlic flakes and keep aside.
• Take Oil in a pan and when hot add chopped Onions and saute till light brown colour
• Add Grated Ginger and Garlic flakes and saute for few minutes and off the Gas and let it cool
• Now Puree the above Onion mixture in a mixer by adding little water to it
• Take Oil in a pan and add the Onion mixture and cook in low flame till the raw smell of Onions goes away for 2 to 3 mins
• Add Dry mixture to it and mix well
• Till the dry mixture cooks well with Onion mixture mix all the ingredients well
• Add Tomato Puree to it and mix well
• Finally add Turmeric Powder, Red Chillie Powder, Salt as per taste and mix well
• Add Tomato ketchup to it and mix well
• Add boiled milk to it to get rich Gravy and let it boil for 2 mins
• Add Boiled Green Peas and mix well
• Cut the Paneer into small cubes and add to the above gravy

Serve hot Panner Peas Curry with chapathi or Naan