Paneer Peas Masala

Here is the recipe…

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 cashew poppy paste to the curry. Stir and let it cook for 3-5 mins. Garnish with chopped coriander leaves and remove from fire…

Paneer Peas Masala
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Paneer Peas Masala

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Course: Side Dish
Cuisine: Indian
Servings: 2 -3
Author: Maria Jose

Ingredients

  • 250 gms Paneer
  • 1/2 cup Peas (I used frozen peas)
  • 2 medium Onion (chopped finely)
  • 1.5 - 2 tsp Crushed / grated ginger and garlic (each)
  • 2 tsp Chilli powder
  • 2 - 2.5 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 - 1 tsp Garam masala
  • 1-2 medium Tomato (pureed)
  • 1/2 tbsp Kasuri methi
  • 1/4 tsp Jeera
  • 1 tbsp Cashew nut
  • 1 tsp Poppy seed (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 1/4 -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 1/2 cup of cream in the end. Make sure you dont boil the curry, after adding cream.

 

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  • Dear Maria, love paneer and your recipe. Will try making it one of these days. Thank you for all the wonderful recipes!

  • Dear Maria, love paneer and your recipe. Will try making it one of these days. Thank you for all the wonderful recipes!

  • Hi Maria,
    I am new to ur web page…but must say, I am getting addicted..I tried ur paneer recipe and must say..loved it.Usually my paneer dishes does not come out that well..but this time, it was a hit. Thank you so much..However, wanted to know – is there any way to make the paneer absorb the flavours too..my paneer seemed to lack that..
    Thank u once again.

    • Susan, welcome to MariasMenu :)

      Thank you so much for trying the recipe. Good to know that you liked it. Usually paneer absorbs the flavour of the curry. May be you can use smaller pieces of paneer instead of big chunks and see whether it works.

      Cheers
      Maria

  • hi… I tried this last day. it came out wonderful. I added some milky mushroom and some raisins also to this. it was too good. my mother in law asked me the recipe. thanks for the recipe :)

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