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Cut the paneer into small cubes and fry on meduim heat until they turn a nice golden colour. Drain on kitchen paper and set aside. Taking a heavy saucepan add the ghee/oil and gently heat add the sticks of cinnamon to the ghee when hot add the cumin seeds and let them pop now add the ginger, garlic and onions. Saute on meduim heat until they are soft now add the chilli powder, garam masala, tumeric powder, salt, jeera powder, tomatoes, tomatoe puree and the fresh chillis. Now really let this mixture cook until all the ingredients have blended together into a runny paste. Now add the peas and let it simmer, if you find that there is not enough gravy you can add a little bit more water or some tomatoe juice from tinned tomatoes. Once the peas are cooked in the gravy add the fried paneer cubes and little them simmer for a further 5 to 6 minutes. Garnish with the fresh coriander and serve hot with naan bread or parathas. Recipe by: http://www.getsurfed.co.uk/restaurants/special.htm Posted to MasterCook Digest by Cmebr@aol.com on Jan 7, 1999, converted by MM_Buster v2.0l.
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