Paneer-Peas Curry

Paneer-Peas Curry

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Nafeesa Saleh
Nafeesa Saleh
573
Calories
Kcal
26
Protein
gm
37
Fat
gm
34
Carbs
gm
cookingtraditionicon
Indian
veg
Veg
recipepreparationtime
00:30

When you try to cook matar paneer in another way.

Ingredients

  • listcheckOnion- 100gm
  • listcheckTomato - 100gm
  • listcheckPaneer homemade - 100gm
  • listcheckPeas- 100gm
  • listcheckCashews- 15gm
  • listcheckButter - 10gm
  • listcheckRed chilly powder - 1tsp
  • listcheckTurmeric powder - 0.5tsp
  • listcheckCoriander powder - 0.5tsp
  • listcheckGaram masala/mixed spices - 1 tsp
  • listcheckDried fenugreek leaves - 1 tsp
  • listcheckCloves, cardamom, star anise, bay leaf, cinnamon stick - 1 to 2 (whole spices)
  • listcheckGarlic - 10gm
  • Method

  • Step-1
    In a pot, add water, bring it to boil and add the pieces of tomato, onion and cashews and let it simmer for about 10 minutes or until it becomes mushy
  • Step-2
    In a pan, add butter, let it melt and add the cumin seeds. Let it crackle, then add all the whole spices and saute it for a minute.
  • Step-3
    Now, chop the garlic and saute it as well until it turns translucent.
  • Step-4
    In a mixer, grind the onion, tomato and cashew mixture, after it cools downs and thereafter, add this to the skillet. Add red chilly powder, turmeric powder and coriander powder and let it cook for about 10 minutes or until the oil leaves.
  • Step-5
    Now, add garam masala, boiled and drained peas and paneer cubes to the gravy. Let it simmer for about 5 minutes.
  • Step-6
    Crush the fenugreek leaves with hand and add it as well to the skillet. Give a nice mix and cook for another 2 minutes.
  • Step-7
    Serve with chapati/paratha/Naan.
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