(Image source from: archanaskitchen.com)

Green Pea and Paneer Tikka Masala is a popular dish of North Indian cuisine. This dish is very easy to prepare and it makes a scrumptious dish for a weekend lunch or dinner. This is tempting, flavorful, and spicy dish. This dish is prefect when you want to have something spicy, rich, and tasty. Try this mouth-watering and tasty dish at home and enjoy a hearty meal with your family members.

Preparation Time: 15 min; Cooking Time: 16 min;

Ingredients

For The Paneer Tikka

- 1 cup paneer (cottage cheese) cubes
- 1/4 cup thick curd (dahi)
- 1/4 tsp dried ginger (soonth) powder
- 1 tsp chili powder
- 1/2 tsp dried fenugreek leaves (kasoori methi)
- 1/2 tsp garam masala
- 1 tbsp besan ( gram flour)
- 2 tbsp chopped coriander (dhania)
- 2 tbsp oil
- Salt to taste

Other Ingredients

- 1/2 cup boiled green peas
- 1 tsp cornflour
- 3/4 cup milk
- 5 whole dry Kashmiri red chilies, broken into pieces
- 1 tbsp coriander (dhania) seeds
- 2 tbsp oil
- 1/2 cup chopped cabbage
- 1 tsp chopped green chilies
- 1 1/2 cups blanched , deseeded and chopped tomatoes
- 1/4 tsp dried ginger (soonth) powder
- 1 tbsp tomato ketchup(easily available at the market)
- 1 tbsp dried fenugreek leaves (kasoori methi)
- Salt to taste

Method

For the paneer Tikka

1. In a bowl, add the curd, dried ginger powder, chili powder, dried fenugreek leaves, garam masala, besan, coriander, salt, and 1 tbsp of oil and mix it well.
2. Add the paneer pieces to it, mix it gently and keep it aside to marinate for 8 to 10 minutes.
3. Hea1 tbsp of oil in a non-stick tawa (griddle), place the marinated paneer cubes and cook on a high flame for 2 minutes and toss it occasionally and keep it aside.

How to proceed

4. In a bowl, add cornflour and milk, mix it well and keep it aside and in a pan dry roast the dry Kashmiri red chilies and coriander seeds for 3 minutes and then blend to a smooth powder and keep it aside
5. Heat the oil in a deep non-stick pan, add cabbage and green chilies and fry on a medium flame for 2 minutes.
6. Add the tomatoes and dried ginger powder, mix it well and cook on a medium flame for 5 minutes and stir occasionally.
7. Add the red chili-coriander powder, tomato ketchup, dried fenugreek leaves and salt, mix it well and cook on a medium flame for 1 minute and stir occasionally.
8. Add the cornflour-milk mixture, mix it well and cook on a medium flame for 1 minute and stir continuously.
9. Add the prepared paneer tikka and green peas, mix it gently and cook on a medium flame for 1 to 2 minutes.
10. Once done, switch off the flame and transfer it to a serving dish and serve it with any Indian flat bread.

Nutrient values per serving

- Energy 349 cal
- Protein    9.9 g
- Carbohydrates 14.1 g
- Fiber 3.6 g
- Fat  26.9 g
- Cholesterol 0 mg
- Vitamin A 688.5 mg
- Vitamin B1 -0.2 mg
- Vitamin B2 -0.2 mg
- Vitamin B3 0.2 mg
- Vitamin C 34.7 mg
- Folic Acid 32.9 mg
- Calcium 320.3 mg
- Iron 1.1 mg
- Magnesium 0 mg
- Phosphorus 0 mg
- Sodium 24.7 mg
- Potassium 178.8 mg
- Zinc 0.1 mg

- Meghna Nath