Paneer is my all time favourite. I add it to almost all possible vegetarian gravies. There is a short story behind this dish. One evening I made rotis for dinner. I was confused about making what curry to serve with the rotis. It is my (bad) habit to call him for unnecessary things everytime while he is in office. And when I called him to ask about this, he said that he would be okay with anything but not paneer, again! I could not blame him because that whole week was a paneer week and he found the cubed white milky chap in almost everything I made at home.?
Then I thought I would make egg kurma and add frozen snow peas to it as Jebu loves them. So, I started cooking the dish and when I opened the freezer to get the frozen peas, the lovely paneer cubes which I had kept hidden the other day started sending emotional stares at me. The rest is history. I thawed, roasted and throwed them into the gravy along with eggs and frozen peas.
I took the first serving of this dish to my plate and deliberately fished out all the paneer cubes before passing it to my hubby. Later, I saw him searching for one more paneer cube in the gravy. Finally, I had to share mine with him and that is another story. ☺
What you need for this is as follows:
- Paneer-5 to 6 cubes
- Finely chopped onions- 1 medium
- Ginger-garlic paste- 1/2 tsp
- Chopped green chillies-1
- Finely chopped ripe tomatoes-1 medium
- Hard boiled eggs-2
- Precooked or frozen green peas- 1/2 cup
- Chilli powder-1/2 tsp or less
- Coriander powder- 1/4 tsp
- Garam masala- 1/2 tsp
- Turmeric powder-1/4 tsp
- Sugar- a pinch
- Milk- 1 tbsp
- Oil, curry leaves and kasoori methi for seasoning.
- Using ghee or oil, roast the paneer with little salt until it becomes golden brown on the edges. Keep aside.
- In a thick bottomed pan, heat oil and season it with curry leaves.
- Saute the onions, ginger-garlic paste, chopped green chillies and tomatoes. Add little salt and turmeric to make it easy to saute.
- Once done, add chilli powder, coriander powder and saute until the raw smell goes off and the oil separates.
- At this point, add some water and once it starts boiling add the precooked/frozen green peas, roasted paneer, and hard boiled eggs sliced to two pieces.
- Simmer the flame for a few minutes and cook with the lid on. Later, add a teaspoon of sugar (optional), a tablespoon of milk, garam masala and two pinches of dried kasuri methi leaves.
- The delicious egg-paneer-peas kurma is ready to go!!
Serve hot with roti, rice or pulao.