5-6 tomatoes, chopped finely
1 cup fresh peas, shelled
2 cups thick coconut milk
A pinch of turmeric powder
2 tbsp coriander seeds
1/2 fresh coconut, grated
4-5 green chilies
1" piece of ginger
5-6 raisins
2 tsp oil
Salt to taste
1 onion, finely chopped
1 tsp cumin seeds
2 sprigs curry leaves
2 tbsp ghee or butter
1/2 cup paneer cubes, fried in ghee for garnishing

Tomatoes & Peas Korma

1. Heat oil in a frying pan and fry the coriander seeds and grated coconut until an aroma comes.
2. Remove from the heat and grind to a fine paste along with ginger, green chilies and raisins.
3. Heat ghee in the same pan, add cumin seeds, curry leaves and sliced onion. Saute till the onion is fried well.
4. Then add chopped tomatoes, fresh peas and simmer for few minutes. Then add the ground paste and saute for 5 more minutes.
5. Now add coconut milk, salt and turmeric powder. Simmer till everything is cooked and the gravy becomes thick.
6. Serve hot with chapathi, puri or pulao rice.
   Serves: 5-6
   Preparation time: 40-45 minutes