Green chili ginger paste - 1 1/2 tsps (2 green chilis+1" ginger)
Khoya 1/3 cup, unsweetened, grated, sauteed in 1/2 tsp ghee for less than a mt
Tomatoes 3, medium, blanched, peeled and ground to a paste
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Coriander powder 1/2 tsp
Lactel UHT Milk 1/4 cup (full fat or skimmed) OR a heaped tbsp of fresh cream
Water 1 1/4 cups
Sugar 1/2 tsp
Salt to taste
Coriander leaves for garnish (optional)
Ghee 1 1/2 tbsps
Oil 1 tbsp
Roast and grind to a powder:
Cloves 2
Black cardamom 1
Green cardamom 1
Cinnamon 1/4"
Black peppercorns 5
Cumin seeds
Procedure
1. Heat ghee and oil in a heavy bottomed vessel. Once hot, add ginger green chili paste and saute for few seconds.
2. Add turmeric powder, red chili powder and coriander powder and mix. Add a tbsp of water and mix so that the spice powders do not burn.
3. Add tomato puree and saute on low-medium flame for 8-10 mts. Add the grated khoya and keep stirring so that it blends well into the tomato mixture. Cook on low flame for 5-6 mts, stirring often.
4. Add the green peas and mix. Add water, sugar and salt and mix well. Place lid and cook on medium flame for 7-8 mts.
5. Add the paneer cubes and mix gently. Simmer without lid for a couple of minutes or till the desired consistency is achieved.
6. Turn off flame. Slowly pour the Lactel UHT Milk and continuously stir the mixture so that it does not curdle and blends well into the curry.
7. Add the garam masala powder and mix. Remove to a serving bowl and garnish with fresh coriander leaves.
8. Serve with roti, paratha, rumali roti, naan, kulcha or any flavored rice or pulao.
