Peas & Paneer Curry Masala

Peas & Paneer in a Creamy Onion Tomato Sauce

Course: Main Course

Cuisine: Indian

Keyword: Lacto-Vegetarian, Paneer

Prep Time: 20

Cook Time: 30

Servings:

Calories: 477kcal

Shell and blanche the peas in boiling salted water for about 2 - 3 minutes or until they are al dente cooked. (Can take a lot longer if they are older, towards the end of season!) Remove from heat, rinse in cold water and set aside.
Chop tomatoes, onions, coriander; press ginger, garlic. Get spices and herbs ready.

Add 1 tablespoon to a kadai pan, wok or large fry pan. Heat; add one bay leaf, the 3 green cardamon pods and stir for a few minutes. Then add the pressed garlic and ginger, stirring for several seconds, then add the chopped onion, chopped green chili and stir and cook over medium heat until the onions are soft and beginning to brown.
Add the tomatoes and cashews. Stir and cook over medium heat until the tomatoes become soft.
Add the spices turmeric, Kashmiri chili, garam masala, coriander powder, sugar and salt. Stir and cook another several minutes to take the rawness off the spices.
Remove the spicy tomato sauce from the heat. Cool a bit, then add the plain yogurt, about half a cup oof water to the spicy tomato sauce and blend all together in a food blender until smooth. Set aside.

Heat another 2 tablespoons of ghee or butter in the kadai pan.
Add the blended tomato masala mix and stir fry for several minutes; slowly add more water, mix well. Add the peas, cover and cook over low heat until oil appears on top of the tomato sauce, about 20 minutes. Stirring frequently, adding more water if necessary.
Add the crushed kasuri methi, chopped paneer, and cream. Mix well, heat for a few more minutes.
Remove from heat and stir in the chopped cilantro.