Ingredients:
Oil, 2 tsps
120 grams Paneer, crumbled
1 medium sized onion, chopped fine
Ginger-garlic paste 1 heaped tsp
I large tomato, grated (discard skin)
1 medium
sized Carrot, cubed (small)
A handful of peas
½ Tsp Kasuri Methi
Dry Masalas: Haldi-Namak-red mirch powder-dhania
power-garam masala, all to taste
½ Cup Milk
Method:
In a non-stick pan heat the oil. Add the onions and
ginger-garlic paste and fry till nicely browned.
To this add the grated tomato, kasuri methi and the dry
masalas. Fry well till oil starts leaving the mix.
Add the carrots and peas along with 2 teacups of
water, stir together, cover and allow the vegetables to cook. Keep adding water
if required.
When the peas and carrots are done, add the paneer,
mix all together and add milk, stirring continuously else the milk will curdle.
Cook and leave this on a slow flame for 5 minutes,
before you switch off the gas.
Garnish with chopped coriander and serve with hot
parathas, or rice.