Ingredients
250g (1lb) bakes ricotta or panir cheese (available from Indian grocers)
750g fresh peas in the pod
½ cup melted ghee or oil
2 medium onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons finely grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cummin
1 teaspoon ground turmeric
½ teaspoon chilli powder, optional
2 firm ripe tomatoes, chopped
1 teaspoon salt
1 teaspoon garam masala (see note below)
2 tablespoons finely chopped fresh coriander or mint leaves


Method
Cut the cheese into small cubes. Shell fresh peas. Heat the ghee or oil in a small pan and fry the cubes of cheese in one layer at a time, turning them carefully so they brown on all sides. As each batch is done, lift them out on a perforated spoon and put them on a plate. When all the cheese has been fried, pour off any excess fat leaving about a tablespoon.

Fry the onions, garlic and ginger over medium low heat, stirring frequently, until they are golden. Add the ground spices and stir for a minute longer. Then add tomatoes, salt and half the garam masala. Cook and stir until tomatoes are pulpy. Add a little hot water if mixture seems too dry. Add peas and cook until they are half done, then add cheese cubes and half the coriander or mint and simmer, covered, for 10 minutes or until peas are cooked. Sprinkle with remaining garam masala and coriander and serve hot with rice or chapatis.

Note: Garam masala is a spice mix used extensively in Indian and Pakistani food. You can buy it pre-mixed in almost any supermarket or asian grocer, or you can make it yourself (garam masala spice mix recipe)