Cut
paneer into one inch cubes. Grate onion, finely chop tomato. Keep aside.
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.
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.
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.
Cook
until the water content has reduced by half and now add paneer pieces, cream and stir
well. Cook further for five minutes.
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