Updated: Jan 1
Preparation Time: 15 min. Cooking Time: 30 min. Serves 4
750 grams Paneer
1 cup Frozen Green Peas
2 Onion Finely Chopped + 1 Very Finely Chopped (preferably Indian Onions)
4 Tomato Finely Chopped
2 inch Ginger Roughly Chopped
4 Cloves Garlic Roughly Chopped
3 tbsp Coriander Leaves Finely Chopped
2 tbsp Tomato Puree
1 tsp Raw Honey
5-6 Cashew Nuts
1 Dry Red Chilli
1½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
1 tsp Turmeric Powder
1½ tsp Red Chilli Powder 1½ tbsp Green Garam Masala Powder ½ tsp Kasoori Methi (Dried Fenugreek Leaves)
Salt to taste
3 tbsp Oil
1½ tbsp Butter
Cut the paneer into bite-size cubes. Heat the oil for shallow frying in a pan over medium heat, add the paneer cubes and sprinkle some salt and green garam masala, fry on both sides until they reach a very light brown colour, drain over kitchen paper.
Heat 2 tbsp oil with ½ tbsp butter in a saucepan over medium heat with the dry red chilli, add 1 tsp cumin seeds, asafoetida, cashew nuts and the onions.
Cook the onions until light brown, add the ginger, garlic, turmeric powder, chilli powder, the remaining green garam masala, kasoori methi and sauté for a minute, then add the tomatoes, raw honey, salt and tomato puree.
Cook the tomatoes until they get soft and mushy, cool down, then blend to a smooth paste.
In a pan heat the remaining oil and butter, add the cumin seed and the very finely chopped onion, sauté for 2-3 minutes.
Now add ¼ tsp off all these spices: turmeric powder, chilli powder, green garam masala and the chopped coriander leaves. Sauté for a minute, then pour in the tomato gravy.
Add ½ cup of water and bring it to boil, then add the paneer and peas. Mix well and simmer for 5-7 minutes with the lid on, occasionally stirring.