Paneer Peas Masala
Ingredients
Paneer – 250 gmsPeas – ½ cup (I used frozen peas)
Onion – 2 medium, chopped finely
Crushed/grated ginger and garlic – 1½ – 2 tsp, each
Chilli powder – 2 tsp
Coriander powder – 2- 21/2 tsp
Turmeric powder – ½ tsp
Garam masala – ½ -1 tsp
Tomato – 1-2 medium, pureed
Kasuri methi – ½ tbsp
Jeera – ¼ tsp
Cashew nut – 1 tbsp
Poppy seed – 1 tsp (optional, refer notes)
Salt
Oil
Coriander leaves
Instructions
Soak cashew nut and poppy seed in 2 tbsp hot water for 10-15 mins. Grind them to a smooth paste.
Heat oil in a pan and add jeera. Add onion and fry till it becomes golden brown in colour. Add grated/crushed ginger and garlic. Cook for 2-3 mins, till the raw smell goes. Add the masala powders. Cook for 2-3 mins. Add pureed tomato, salt and kasuri methi. Mix well.
When oil starts appearing, add paneer and peas. Mix well. Add 1.5 cups hot water. Bring it to a boil, reduce the heat. Cover and cook till the gravy thickens. Add ¼ -1/2 cup hot water to cashew poppy paste. Mix well and add to the curry. Stir and let it cook for 3-5 mins. Garnish with chopped coriander leaves and remove from fire.
Notes
If you dont have poppy seeds, increase the qty of cashew to 2 tbsp and follow the rest of the recipe. You can adjust the qty of water to suit your preference. Also if you want a richer and creamier version, you can use ghee instead of oil and also add ½ cup of cream in the end. Make sure you dont boil the curry, after adding cream.
-Marias Menu
==================================
