Ingredients: Garden peas - 1/2 cup Paneer Pieces (1 inch cubes) - 1/2 cup Water - 0.38 cup Half-n-Half - 0.06 cup Tomatoes - 1/2 medium Sugar - 1/4 teaspoon Garlic Paste - 1/4 teaspoon Ginger Paste - 1/4 teaspoon Turmeric (Haldi powder) - 0.06 teaspoon Chili Powder (Red Chili Powder) - 1/8 teaspoon Onions - 1/4 large Vegetable Oil - 0.06 cup Coriander Leaves (dhaniya) fistful Salt to taste Cloves (Whole) - 1 Cumin Seeds (Cumin, Jeera) - 1/4 teaspoon Black pepper corns (pepper corns) - 1 1/2 Cardamom - 1/4 Coriander seeds - 1/4 teaspoon Method: 1. Cut paneer into one inch cubes. Grate onion, finely chop tomato. Keep aside. 2. Heat the following ingredients in a skillet for five minutes on medium heat: clove, cumin, pepper corns, cardamom and coriander seeds. Remove from heat, let cool and make into a fine powder. Keep aside. 3. Heat oil in a skillet and when oil is hot add crushed onion, ginger, garlic, turmeric, salt, chili powder, above powder and sugar. Fry on medium heat until onion turns deep brown. 4. To the skillet now add peas and chopped tomato and fry for three minutes on high heat. Reduce heat to medium, add water, stir and cover. 5. Cook until the water content has reduced by half and now add paneer pieces, cream and stir well. Cook further for five minutes. additional information: 1. Garnish with coriander leaves and serve hot. 2. Goes well with rice, paratha, puri. 3. If using frozen peas instead of fresh ones, then adjust water accordingly. Frozen peas require very little water to cook through.
