Total Time
Prep 0 mins
Cook 14 mins

Ingredients Nutrition


  1. Make a puree out of tomato in a blender.
  2. Boil the onions in water for 8 minutes, strain and puree.
  3. Take oil in a degchi and add boiled onion paste.
  4. Stir for 6 minutes and add ginger garlic paste.
  5. Mix for five minutes and add red chilli and coriander powder.
  6. Stir and add tomato puree and salt.
  7. Mix till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir.
  8. Add little water, green peas and saffron.
  9. Cook for 10-12 minutes till the oil leaves the masala.
  10. Add little water, green peas and saffron.
  11. Cook till green peas are tender.
  12. Cut the fresh paneer into cubes and fry in oil till golden.
  13. Dip in cold water.
  14. Squeeze the paneer and add to gravy.
  15. Mellow the gravy with cream and serve hot garnished with fresh coriander leaves and slit green chillies.


Most Helpful

Very tasty!! I Made this tonight for dinner with roti. Thanks for another delicious recipe Charisma! NOTE: Charmagaj - Watermelon Seeds

Ginny S. June 13, 2007

Very nice, Char. Some changes that I made: I omitted the charmagaj paste (didn't have it, but I don't even know what it is), and I added some cumin powder. I also didn't boil the onion but just sauteed it directly in the pan and pureed it along with the tomato when done. After that I followed the instructions and it worked just fine. Been ages since I made fresh paneer at home, and this was a really good dish to use it in.

eatrealfood December 25, 2005

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