Paneer Peas Masala

Have always enjoyed this dish in the restaurant but was yet to try it at home. Now I did and it is going to be a frequent one for sure. The recipe courtesy goes to Maria of Maria's Menu. The original recipe calls for poppy seeds which is a banned item here in Kuwait.

Ingredients

1.       Paneer – 250 gms

2.       Peas – ½ cup (I used frozen peas)

3.       Onion – 2 medium, chopped finely

4.       Crushed/grated ginger and garlic – 1½ – 2 tsp, each

5.       Chilli powder – 2 tsp

6.       Coriander powder – 2- 21/2 tsp

7.       Turmeric powder – ½ tsp

8.       Garam masala – ½ -1 tsp

9.       Tomato – 1-2 medium, pureed

10.   Kasuri methi – ½ tbsp

11.   Jeera – ¼ tsp

12.   Cashew nut or Almonds –2 tbsp

13.   Salt

14.   Oil

15.   Coriander leaves

Method

Soak cashew nut 2 tbsp hot water for 10-15 mins. Grind them to a smooth paste. Heat oil in a pan and add jeera. Add onion and fry till it becomes golden brown in colour. Add grated/crushed ginger and garlic. Cook for 2-3 mins, till the raw smell goes. Add the masala powders. Cook for 2-3 mins. Add pureed tomato, salt and kasuri methi. Mix well. When oil starts appearing, add paneer and peas. Mix well. Add 1.5 cups hot water. Bring it to a boil, reduce the heat. Cover and cook till the gravy thickens. Add ¼ -1/2 cup hot water to cashew poppy paste. Mix well and add to the curry. Stir and let it cook for 3-5 mins. Garnish with chopped coriander leaves and remove from fire. 

The dish was lip smacking and the entire family enjoyed it!