My whole family loves parathas and this peas and paneer kurma dish pairs perfectly with it. Although its definitely with chapathi’s on an ordinary day. Im not a very kind mommy! It also goes like a dream with ghee rice or jeera rice (recipe to follow very soon!)
This dish is extremely light and very kids friendly. it is non spicy, but feel free to add in more green chilies for extra heat.
I love using frozen green peas (yes. plain laziness!) Just pull it outta the freezer, wash and cook!….Ahhhh! wish life was that simple. LOL
Iv used evaporated milk just to cut the quantity of coconut milk used. But if you don’t mind using more coconut milk go ahead and scrap the evaporated milk. Iv also used dried methi leaves instead of fresh coriander leaves simply because I ran out of coriander leaves.
INGREDIENTS:
Oil
cinnamon – 1 inch stick
cardamom – 2
cloves – 4
Onion – 2, pureed
green chili – 1, slit
ginger garlic paste – 2 tsps
chili powder – 1/2 tsp
green peas – 1 cup
salt
tomato – 1/2, chopped
water
evaporated milk – 1/2 cup
coconut milk – 1/2 cup
paneer/cottage cheese – 250 grams
fresh coriander leaves – 2 tbsps, chopped
salt as needed
PROCESS:
- Heat some oil in a wok. Add in the cinnamon, cardamom and cloves. Add the pureed onions and the green chili and saute in the oil for abour 5 mins. make sure there is adequate oil in the wok.
- When the onions have slightly changed colour add in the ginger garlic paste. stir for 2 mins.
- Add the chili powder and saute in the oil.
- Add the green peas and give it a good stir. Add salt and close for about a minute or 2.
- add the tomato and stir for 2 minutes. Add the coriander leaves. Then add about 3 tbsps of water and close n cook for awhile.
- Pour in the evaporated milk and about 1 cup of water. Close and cook till the peas are cooked and the gravy has reduced and slightly thickened.
- Add the coconut milk and further cook for a few minutes.
- Lastly, add the paneer and check for salt. cook for 3 minutes and switch off once you have reached the desired thickness.
