Matar Paneer

Por Swasthi's Recipes · 35 min

Ingredientes

Modo de preparo

1. Heat oil in a pan, add cardamom if using, cumin seeds, ginger and garlic, and sauté for a minute. Add the onions and sauté until light golden, 5 to 6 minutes.
2. Add the tomatoes, cashews and salt. Sauté 2 to 3 minutes, then cover and cook until mushy and soft, adding a splash of water if the pan dries out.
3. Cool the mixture, transfer to a blender and add yogurt or tomato paste if using. Blend to a smooth puree.
4. In the same pan, heat the ghee or oil. Add cinnamon and bay leaf and let them sizzle for a minute.
5. Lower the heat completely and stir in turmeric, chilli powder, garam masala and coriander powder. Add the puree; if it is not smooth, strain it into the pan.
6. Sauté 2 to 3 minutes until the masala thickens. Stir in the rinsed peas and the water to make a gravy.
7. Bring to a boil, then simmer partly covered over medium heat for 10 to 12 minutes, until the gravy is thick and fat shows on the surface.
8. Optionally, fry the paneer in ½ tablespoon ghee in a non-stick pan over medium-high heat for about 3 minutes per side until golden.
9. Crush the kasuri methi in your palm and add it along with the sliced green chilli, sugar (if using) and paneer. Mix and taste, adjusting salt and garam masala.
10. Cook 2 minutes to heat the paneer through, turn off the heat, stir in the cream and garnish with coriander leaves.

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