350 g cubes of Panir cheese
100 ml oil or ghee
100 g chopped onion
3 chopped cloves of garlic
2 tsp grated root ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/4 tsp chilli powder
75 g tomato concassée
1 tsp garam masala
1 kg peas
25 g chopped mint
chopped coriander leaves
salt
100 ml oil or ghee
100 g chopped onion
3 chopped cloves of garlic
2 tsp grated root ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/4 tsp chilli powder
75 g tomato concassée
1 tsp garam masala
1 kg peas
25 g chopped mint
chopped coriander leaves
salt
method
1. Sauté 350 g cubes of Panir cheese in 100 ml oil or ghee until golden; drain and retain. \
2. Golden shallow fry 100 g chopped onion and 3 chopped cloves of garlic and stir in 2 tsp grated root ginger, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1/4 tsp chilli powder and salt. Add 75 g tomato concassée, 1 tsp garam masala and a little water, if necessary.
3. Add 1 kg peas and simmer until half-cooked, then add the cheese, 25 g chopped mint, some chopped coriander leaves and salt.
4. When cooked, serve in vegetable dishes, sprinkled with a little garam masala and with chopped mint and coriander leaves on top.
2. Golden shallow fry 100 g chopped onion and 3 chopped cloves of garlic and stir in 2 tsp grated root ginger, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1/4 tsp chilli powder and salt. Add 75 g tomato concassée, 1 tsp garam masala and a little water, if necessary.
3. Add 1 kg peas and simmer until half-cooked, then add the cheese, 25 g chopped mint, some chopped coriander leaves and salt.
4. When cooked, serve in vegetable dishes, sprinkled with a little garam masala and with chopped mint and coriander leaves on top.
serving amount
serves 10
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