A popular North Indian paneer dish made of peas and cottage cheese simmered in a tomato based gravy with spices.
Ingredients:
Cumin seeds – 1/2 tsp
Cinnamon – 1 inch piece
Bay leaf – 1
Onion – 1 big (finely chopped)
Ginger garlic paste – 2 tsp
Red chillie powder – 1 tsp
Corinder powder – 1 tsp
Cumin powder – 3/4 tsp
Turmeric powder – 1/2 tsp
Green peas (fresh or frozen) – 1 cup
Paneer (Cottage cheese) – 1 cup or 250 gms
Sugar – 1/2 tsp
Cream – 2 tbsp (optional)
Garam masala powder – 1/2 tsp
Kasuri methi (dried fenugreek leaves) – 1 tsp
Tomato paste (store bought) – 1 tsp
Lime juice – 1/2 tsp
To grind:
Tomatoes – 2 (medium)
Green chillies -3
Cardamom – 2 -3
Cinnamon – 1/2 inch piece
Cashewnuts – 6 -7
Whole pepper – 5 -6
Preparation:
Add the panner cubes in warm water for about 15 minutes before adding it to gravy. This will prevent it from becoming chewy and rubbery.
You may use honey instead of sugar as it enhances the taste of the curry.
I have used store bought tomato paste for colour.
For making shahi paneer curry, you may add a few melon seeds or badam, 1 tsp poppy seeds to the masala while making the tomato paste.
Start by making a paste of tomatoes, green chillies, cinnamon, cardamom, peppercorns and cashewnuts.
Heat ghee and oil in a pan. When it is hot, add cumin seeds, cinnamon, bay leaf and saute. Then, add chopped onions and fry until it turns translucent. Then add the ginger garlic paste and saute again until the raw smell disappears.
Add the ground paste and saute again for 4 to 5 minutes. Then add chillie powder, turmeric powder, cumin powder, coriander powder, tomato paste and salt and saute until the masalas again.
Add the peas and saute well. Now, add warm water and boil it once or until the peas is cooked. Add cream, garam masala, lime juice, kasuri methi and sugar and mix well.
Finally, add the paneer cubes and mix well. Garnish with coriander leaves and serve with tandoori naan, chapathis, rotis….
Meal Haven 