Paneer Peas Masala
Servings: 2 -3
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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.
