Once the onion paste is brown, add the spices ( salt, coriander powder, red chili powder, cinnamon powder). Add a little water as soon as you add the spices to ensure the spices don’t loose taste and aroma.
Cook on simmer till oil separates.
Now, add the pureed tomatoes. Cover and cook till oil separates again.
Add peas and cook for a further 5 minutes.
Now, add 1/2 cup of water. Remember, you can add more water later for consistency. But excess water will spoil the taste.
Shut the lit and pressure cook till two whistles. Or Cover the lid of the pan and cook on simmer till peas a soft.
Now, add the paneer and garam masala. Bring to one boil.
Add coriander leaves and serve hot
Recipe Notes
Best served with Roti / Indian flatbread or masala rice. Goes well with mint chutney and salad to go with it.