1 Heat oil in a cooking vessel, add the onions and sauté, approx 4-5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a mt. 2 Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Make a coarse paste. 3 Return this paste to the vessel, add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 mts. Add the paneer and malai and simmer for 7-8 mts. Add salt. Simmer for a few more mts. 4 Stir in malai, garam masala pwd, Kitchen King masala and kasuri methi and combine, cook for a mt. Turn off flame. 5 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan. Prep & Cooking: 40 mts Serves 4-5 persons Cuisine: North Indian . small cup fresh green peas 1 large onion, finely chop ginger-green chilli paste (1″ ginger piece+3 green chillis) 2 tomatoes, finely chopped 3/4 tsp red chilli pwd pinch of turmeric pwd 1 1/4 tsps coriander pwd 1/2 tsp kasuri methi (dry fenugreek leaves) pinch of garam masala pwd 1 tsp Kitchen King masala pwd 1 tsp malai, top of milk salt to taste 1 tbsp oil
