We strongly recommend using crushed pepper in the masala for the flavour and taste. Also if you are looking for that typical Kerala style preparation, use coconut oil. Be careful while adding salt, since the chicken is already marinated with salt and salt comes from soya sauce too
Ingredients
- PANEER – 200 GMS, CUT INTO CUBES
- GREEN PEAS – 1/2 CUP
- ONION – 3-4 SMALL-MEDIUM, CHOPPED
- CRUSHED GINGER & GARLIC – 1.5 – 2 TSPN, EACH
- GREEN CHILLI – 3, CHOPPED
- TURMERIC POWDER – 1/2 TSP
- CORIANDER POWDER – 2 TSPN
- PEPPER POWDER – 1/4 TSP
- CUMIN POWDER – 1/4 TSPN
- GARAM MASALA – 1 TSPN
- FRESH METHI LEAVES – 1 CUP, CHOPPED (SMALL-MEDIUM BUNCH)
- CORIANDER AND MINT LEAVES – 1 TBSP EACH, CHOPPED
- WHISKED YOGURT – 11/4 CUP @ ROOM TEMP
- WATER – 1/2 – 3/4 CUP
- SALT, OIL
Heat oil in a pan and add chopped onion and salt. When it becomes golden brown add minced ginger garlic and chopped green chillies. Fry for 2-3 mins. Add the masala powders. Cook them for 2-3 mins, till oil starts appearing. Add chopped methi, coriander and mint leaves, Cook for 2-3 minutes. Add 2 tbsp hot water to bring together the masala. Add paneer and peas. Mix well. Remove from fire and add whisked yogurt and water gradually. Mix well. Cook on low flame for 5-7 mins. Keep stirring continuously, otherwise the gravy might curdle. Add a pinch of garam masala. Remove from fire.
