Mutter Paneer
Servings
4 Servings
Ingredients
- 1 recipe paneer cut into cubes (pre-frying optional)
- 3 ½ tablespoons oil divided
- 2-3 tablespoons cashews broken into pieces
- 1 onion chopped
- 2 small tomatoes chopped
- 1 teaspoon crushed garlic
- 1 teaspoon grated or pureed ginger
- ½ teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 green chili seeded and chopped (or more if you like HOT!)
- 1 teaspoon red chili powder
- ¾ teaspoon cumin
- ¾ teaspoon coriander
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½-¾ cup water
- 1 cup peas defrosted if using frozen
- 1 teaspoon dried fenugreek leaves or 1 tablespoon fresh, chopped
- 1 tablespoon fresh chopped cilantro
- ¼ cup heavy cream
Instructions
- Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add cashews and stir to coat, cooking for about 1-2 minutes.
- Add onions, garlic, ginger, and turmeric. Sauté for a few minutes, until onions are translucent. Add tomatoes and cook for another 3-4 minutes, stirring occasionally, until tomatoes are tender.
- Remove from heat; transfer mixture to a blender/food processor and blend into a puree.
- Heat remaining 1 1⁄2 tablespoons oil in a deep skillet or large saucepan over medium heat. Add cumin seeds; cook for 1-2 minutes until it splutters.
- Add green chili, onion puree, chili powder, coriander, garam masala and salt; stir to blend spices and continue to cook for another 2 minutes.
- Add a little water to thin consistency if needed. Lower heat and simmer for about 10 minutes.
- Add peas and paneer cubes; stir to blend. Cook for another 5-7 minutes.
- Add chopped fenugreek and cilantro.
- Add cream, stir to blend, and cook for a few minutes to incorporate.
- Garnish with coriander leaves. Serve hot with roti, naan or parathas.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW
