Restaurant Style Curry Matar Paneer
Directions
- 1Prepare the gravy base by sauteing onions, garlic and ginger in oil until softened and changes color.
- 2Add tomatoes and cashew and saute until tomatoes soften and turn mushy.
- 3Cool the mixture completely and blend it into a smooth paste.
- 4In a pan, heat oil and ghee, then add cumin, cinnamon, and cardamom.
- 5Add sliced chillies and saute until aromatic.
- 6Add turmeric powder, chilli powder, coriander powder, and cumin powder. Saute on low flame until aromatic.
- 7Add the blended onion tomato base and mix well.
- 8Cook the mixture on medium flame, stirring constantly until it thickens and oil separates.
- 9Add water, salt and mix well.
- 10Add peas and paneer, mix well, and bring to a boil for 5 minutes.
- 11Stir in cream and sprinkle with kasuri methi and chopped coriander. Mix well.
Ingredients
- 2 tbsp oil
- 2 sliced onion
- 4 clove garlic
- 2 inch ginger
- 4 sliced tomato
- 2 tbsp cashew
- 1 tsp cumin
- 0.5 inch cinnamon
- 3 pods cardamom
- 2 sliced chilli
- 0.5 tsp turmeric
- 1 tsp chilli powder
- 0.5 tsp coriander powder
- 0.5 tsp cumin powder
- 0.5 tsp garam masala
- 3 cup water
- 1 tsp salt
- 1.5 cup peas
- 200 grams paneer
- 2 tbsp cream
- 1 tsp kasuri methi
- 2 tbsp coriander
Equipment
panblender
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