Take off fire, drain, pour some cold water over it.
Drain off in a colander, till required.
Grind onion, paneer, ginger, garlic, chilli in mixie till smooth.
Heat butter, cumin seeds, allow to splutter.
Add fenugreek leaves, saute for a minute, add ground mixture, milk,
Stir and bring to a boil, add boiled peas.
Add sugar, salt, cook till gravy thickens well.
Serve hot with tandoori roti.
Making time: 30 minutes Makes: 3 servings Shelflife: Best fresh Note: A small amount of butter has been used to offset the raw flavour of fenugreek, however, it is far lower in calories than the regular dish, which is loaded
with butter, and malai.