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Peas & Paneer Curry Masala

Peas & Paneer in a Creamy Onion Tomato Sauce
Course Main Course
Cuisine Indian
Keyword Lacto-Vegetarian, Paneer
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Calories 477kcal

Ingredients

Gravy

  • 1 tbsp Ghee
  • 3 Cardamon Green pods
  • 1 Bay leaf Indian bay leaf
  • 1 Cinnamon 1 inch stick
  • 1 tsp Garlic Fresh pressed
  • 2 tsp Ginger Fresh pressed
  • 1 tsp Green chili Finely chopped
  • 1 Onion Large, chopped
  • 3 Tomatoes Chopped
  • ⅓ cup Cashews Raw
  • ½ tsp Turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Garam masala
  • 1 tsp Coriander powder
  • 1 tsp Sugar
  • 1 tsp Himalayan pink salt
  • ⅓ cup Yogurt Plain

Curry

  • 1 cup Peas Fresh, blanched
  • 2 tbsp Butter Or use ghee
  • 1 cup Water More or less
  • 1 cup Paneer Bite size pieces
  • 1 tbsp Kasuri Methi Dried Fenugreek leaves, crushed
  • ⅓ cup Cream Fresh
  • ¼ cup Cilantro Fresh chopped

Instructions

Prepare the pease

  • 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.

Prepare the sauce

  • 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.

Peas & Paneer

  • 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.

Nutrition

Serving: 1.5cups | Calories: 477kcal | Carbohydrates: 22g | Protein: 15g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 91mg | Sodium: 640mg | Potassium: 524mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1580IU | Vitamin C: 31mg | Calcium: 361mg | Iron: 2mg