Ingredients

2lbs of vine ripened tomatoes
2 small fresh green chillis
1 tsp grated fresh gingerroot
1 tsp ground coriander
1 ½ tsp tumeric
1 tsp paprika
3 tsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp fennel seeds
1 tsp salt
12 ounces of fresh panir
1 tsp vegetable oil
1 ½ cups of water
1/4 heavy cream
1 1tsp garam masala
3 cups fresg or thawed peas
1/4 cup chopped fresh mint leaves

Method

Peel, seed, and chop tomatoes, seed 2 chillis and mince all 4 chillis, in a small bowl combine chillis, giberrrot, coriander, tumeric and paprika. In a heavy saucepan, heat oil over moderately high heat until hot but not smoking and cook mustard seeds, cumin seeds and fennel seeds, stirring, until mustard seds begin to pop, about 1 minute. Add chilli mixture and cook, stirring, 30 seconds. Stir in tomatoes and salt and cook, stirring frequently, until mixture forms a paste, about 5 minutes. Simmer paste, stirring occasionaly, until oil begins to seperate from tomato mixture, about 10 minutes. While sauce is simmering, cut panir into 3/4 inch cubes. In a large heavy non-stick skillet heat 1 tsp oil over moderately high heat until hot but not smoking and saute panir, stirring occassionaly, until golden, about 4 minutes. Transfer panir to kitchen paper towel to drain.

Into sauce stir water, cream, garam masala and peas and simmer 5 minutes (for frozen peas) and to 10 minutes (for fresh), or until peas are just tender. Stir in mint. Add Panir and simmer 2 minutes more.

Serves 8