Re-create the taste of those wildly popular dhaabas with this dish. Serve it up with hot butter naan and feel like you’re in one!

• Ingredients:

• 3 tbsp (45 mL) Vegetable Oil
• 1 tbsp (15 mL) ginger garlic paste
• ¾ cup (175 mL) fresh onion paste
• ½ tsp (2 mL) turmeric
• 1½ tbsp (22 mL) coriander powder
• 1½ tsp (7 mL) garam masala
• 1 tsp (5 mL) cayenne pepper
• 1½ cups (375 mL) tomatoes, peeled, pureed
• 2½ cups (625 mL) frozen green peas, thawed
• 1 cup (250 mL) water
• Salt to taste
• 2 tbsp (30 mL) heavy cream
• 8 oz (225 grams) paneer, cubed, pan fried till golden

• Method:

• Heat oil in a thick bottom, large pan over medium high heat. Add ginger garlic paste. Cook for 30-40 seconds. Add onion paste. Cook on medium heat for 8-10 minutes until it begins to brown and turns into a loose paste.
• Add turmeric, coriander, garam masala and cayenne pepper. Stir. Add tomatoes. Cook on medium high heat for 8-10 minutes until it forms a loose paste with no extra liquid.
• Add peas. Mix well. Cover and cook on medium heat for 5 minutes. Add water. Stir. Continue cooking for 3-5 minutes. Add heavy cream and paneer. Stir well. Cook uncovered for 2-3 minutes.
• Turn off heat. Serve hot with naan, lachcha paratha, poori or rice.

• ©/® Smucker Foods of Canada Corp. or its affiliates.