Paneer - 250 gms
Peas - 1 cup
Onions - 2 medium
Tomato puree - 2 cups
Ginger Garlic paste - 1/2 tsp
Cashew paste from 10 whole ones
Malai - 2 tsp
Chilli powder - 1 tsp
Coriander powder -1 tsp
Roasted Cumin powder - 3/4 tsp
Curds/Yogurt - 2 tbsps
Salt to taste
Oil - 2 tsp
Butter - 1 tsp
How to make the gravy
Have Homemade Paneer ready. Since this is homemade you don't need to saute in butter. If store bought, cube and saute in butter.
Soak cashews in hot water and grind to a smooth paste. Keep aside.
Blanch the fresh peas and keep it ready.
Heat a non stick pan with oil, saute the onions till they turn colour, then add ginger garlic paste.
Next add the tomato puree, fresh peas, cook for few mins in sim. then add cashew paste, blended malai, and all the spices. Simmer till the gravy gets well cooked. This takes about 10 mins.
Then add the beaten curds and mix well. Add a cup of water and bring to boil. Add the paneer at this time and simmer for 5 - 7 mins.
Finally add the butter and remove, you can garnish with coriander leaves.
Serve with Naans or chapatis.
This was one of the main dish served for the vegetarians in a party and surely disappeared before I could take a proper picture!
Other Paneer Recipes