1 kg. Paneer

125 gms. Shelled pea

5 cloves of garlic, chopped

1 inch piece ginger, chopped

1 large onion, finely chopped

1 large tomato, chopped

6-7 green chillies

½ cup cream

¼ cup yoghurt

½ cup vegetable stock

1 tsp. fennel (saunf) seeds

2 bay leaves

A pinch of turmeric

½ tsp. pepper powder

½ tsp. garam masala powder

3 tbsp. chopped coriander leaves

1 tbsp. chopped mint leave


Salt to taste


1. Boil the pistas in water for 8 mins, drain and set aside to cool.  Rub out the skins from the pistas.  Grind the pista with the green chillies. Add the cream and blend mixture to a paste in a blender. 

2. Beat yoghurt and keep aside.

3. Cut paneer into 4×4 cm squares, 5 mm thick.  Keep aside.

4. Heat the ghee in a non-stick wok and fry onions until light brown in colour. Add the ginger, garlic, turmeric, garam masala, pepper, fennel seeds, bay leaves and fry for 2-3 mins.  Add the pista mixture and fry for 2-3 mins.

5. Add the paneer gently and sauté for 6-7 mins. on low heat.  Add beaten yoghurt, tomato, salt to taste and the vegetable stock.  Mix well and cook for 5-7 mins. 

6. Serve sprinkled with coriander leaves and mint leaves.

Recipe by Rehana khambaty


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