|Note||Paneer (Cottage Cheese) with Peas Gravy|
- 6 tablespoon oil
- 1 teaspoon salt
- 3 green chilies, finely chopped
- 1 teaspoon ginger garlic paste
- 1 cup chopped onions
- ½ teaspoon cumin seeds
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¾ cup (200ml) water
- 1 cup pureed tomatoes
- 8 oz (200 g) paneer, diced in 1” cubes
- ½ cup peas
- 1 tablespoon chopped coriander
- Heat some oil in a deep pan.
- Add paneer cubes in it. Fry from all the sides till golden brown. (Low-Medium heat)
- Remove paneer from the pan on a kitchen towel.
- Add ginger-garlic in the same pan. (Remove extra oil)
- Add chopped onion to it. Stir till onion becomes translucent.
- Add roughly chopped cashews to it. Mix well.
- Add chopped tomatoes in it and mix. Cook well. (Medium heat)
- Turn off the gas when tomatoes have left all the water. Take it out and let it cool.
- Transfer it to a blender.
- Also add soaked dry red chillies in it. (Cut the chillies in half and remove seeds. Soak them in hot water for 30 minutes)
- Blend them smooth.
- Heat oil in a pan.
- Add cumin seeds/jeera in it. Fry till it starts to crackle.
- Add turmeric, chilli powder, coriander powder and garam masala in it. Mix well. (Low heat)
- Now add blended puree in it and mix well. (Medium heat)
- Add salt and mix.
- Now add green peas/matar in it. Mix well.
- Add some water and cover it till the peas are fully cooked.
- When done, take off the lid and add paneer in it. Mix well. Add more water if required.
- Heat a small pan/tadka pan.
- Add 1 tsp oil in it. Add ½ tsp red chilli powder to it. Mix well.
- Turn off the gas and add the tadka in the matar paneer while serving.