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Time to cook
1 hour
Difficulty
Easy
Serves
2
A popular North India dish, made with a luscious gravy of potatoes, peas, paneer, and a blend of aromatic spices, cooked to perfection for a mouthwatering vegetarian delight.
Paneer
1 cup
Boiled Potatoes
1 medium
Peas
0.25 cup
Tomato Puree
0.5 cup
Cumin Seeds
1 pinch
Green Chillies
1 chilli
Coriander Powder
0.25 tsp
Garam Masala
0.25 tsp
Turmeric
1 pinch
Red Chilli Powder
1 pinch
Kasoori Methi
1 tsp
Amul Fresh Cream
1 tbsp
Salt
1 pinch
Mustard Oil
0.5 tbsp
Onion Raw
1 small
Fresh Garlic
2 clove
Fresh Ginger
1 tsp
Water
0.5 cup
Tomato Puree
0.5 cup
Prep
Make a paste of onion, ginger, garlic and keep aside.
Wash tomatoes and make a puree of it.
Pressure cook or boil potatoes until soft.
Steam green peas until soft.
Cooking
Heat oil in a heavy-bottomed pan, add jeera and let it crackle.
Add the onion paste mixture and saute on low heat until its raw smell disappears and it turns golden in color.
Add the tomato puree, green chilies, turmeric powder, coriander powder, garam masala powder, salt and chili powder, stir well. Saute until it thickens.
Add the cooked potatoes, paneer cubes and reduce the heat to low. Add water, cover the pan, and simmer the mixture for about 15 minutes.
In the last 3 minutes, add in the steamed peas and stir.
Add kasuri methi and cream and turn off the heat. Check the salt and spices, and adjust as needed.