Ingredients
Main ingredients:
- 10 cashew nuts
- 1 ts butter
- 1 black cardamon pod
- 4 cloves
- 1 piece cinnamon stick
- 1 bay leaf
- 1 ts cumin seeds
- 150 g onion, finely chopped
- 1 ts ginger paste
- 1/2 ts garlic paste
- 1 ts kashmiri red chili powder
- 1/2 ts turmeric powder
- 1 ts coriander powder
- 1 cup green peas (Matar)
- 300 g tomatoes, blanched and pureed
- 1 cup water
- 200 g paneer, cut into cubes
- salt to taste
Garnishing:
- 1 ts garam masala powder
- 2 tbs coriander leaves, chopped
Preparation
1. Soak cashew nuts in warm water for about 10 minutes and grind it into smooth paste.
2. Add butter, whole spices and chopped onions in the wok and heat up on highest level up to roasting window. Switch to a low level and roast till onions turn light brown in color. Add ginger and garlic paste and roast for 1 minute.
3. Add chilli powder, turmeric powder, coriander powder along with green peas and pureed tomatoes. Close with the lid and let simmer on a low level for approx. 5 minutes.
4. Add water, paneer cubes and salt to taste. Heat up on highest level up to the vegetable window, switch to a low level and cook for approx. 3 minutes in vegetable area.
5. Stir in the cashew nut paste and mix well. Finally add garam masala and garnish with coriander leaves. Serve hot with plain paratha.
Tip
- Paneer can be roasted using a teaspoon of butter before adding it to the gravy.
- Tofu can be used in place of paneer for a healthier option
This recipe has been tested and approved by AMC.
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