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1
Before you start preparing this dish please ensure that you have defrosted the greenpeas.
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2
To do that, please keep the frozen greenpeas outside on the kitchen countertop in a bowl of water for atleast 20 minutes before you start cooking.
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3
Now, to begin with, heat oil in a wide bottomed pan.
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4
Add the cumin seeds and allow to splutter.
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5
Then toss in the finely chopped onions and green chilli.
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6
Mix thoroughly. You may now add a dash of salt to allow the onions to stir-fry sooner to a translucent pinkish-brown stage.
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7
Now, using a mortar and pestle, you have to smash the garlic cloves and ginger to a fine paste like consistency. Smash thoroughly for about 5 minutes until you see no more thick piece of ginger or garlic. It should be merged like one thick semi-wet paste.
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8
Now, fold in the greenpeas (throw out the water of the bowl and wash the greenpeas in 2-3 changes of water before folding it in), grated paneer and cubed potatoes.
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9
Mix thoroughly well. You may add 1/2 a glass of water now to avoid the veggies sticking to the bottom of the pan.
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10
Then fold in all the spices i.e. turmeric, red chilli and corriander powders. Mix very well.
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11
Stir in salt to taste and you may now add more water.
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12
Fold in the finely chopped tomatoes.
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13
Cook on medium flame, covered with a thick pan, for about 10 minutes.
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14
The vegetable has to be dry and there should be no water remaining in the thick bottomed pot.
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15
Garnish with finely chopped corriander leaves.
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16
Serve hot with Indian phulkas or rotis (Indian flatbreads).
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17
Vijay relished this dish with three home-made Aloo parathas smeared with a dollop of fresh ghee. Yum!
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18
Enjoy with fresh yoghurt as well if desired.
