🔸 Serves: 3–4
🔸 Prep Time: 15 minutes
🔸 Cook Time: 25 minutes
🔸 Total Time: ~40 minutes
🛒 Ingredients
For the curry base:
- 200g paneer (cubed)
- 1 cup green peas (fresh or frozen)
- 2 tbsp oil or ghee
- 1 large onion, chopped
- 2 medium tomatoes, chopped (or ½ cup tomato puree)
- 1 tsp ginger-garlic paste
- 1 green chili (optional, adjust for heat)
Spices:
- 1 tsp cumin seeds
- 1 bay leaf
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chili powder (or to taste)
- 1 tsp garam masala
- Salt to taste
- ¼ tsp kasuri methi (crushed) – optional
- Fresh coriander leaves (for garnish)
Optional:
- 2 tbsp cream or 1 tbsp butter (for richness)
- 10–12 cashews (for creamy texture, blended with tomatoes)
👨🍳 Instructions
1. Prepare paneer & peas:
- If using frozen peas, soak them in warm water for 5–10 mins.
- Optional: Lightly pan-fry paneer cubes until golden (for firmer texture) or soak in warm water if using store-bought to soften.
2. Make the masala base:
- Heat oil or ghee in a pan. Add cumin seeds and bay leaf.
- Once they splutter, add chopped onions. Sauté until golden brown.
- Add ginger-garlic paste and green chili. Cook for 1 min until raw smell goes.
3. Add tomatoes & spices:
- Add chopped tomatoes (or puree). Cook until the oil starts separating.
- Add turmeric, chili powder, coriander powder, and salt. Mix well.
- Optional: Blend soaked cashews with the tomatoes for a creamier curry.
4. Simmer the curry:
- Add peas and about ½ to ¾ cup water (adjust based on how thick you want the curry).
- Cover and simmer for 5–7 mins until peas are tender.
5. Add paneer:
- Gently add paneer cubes and mix. Cook for another 3–5 minutes.
- Add garam masala and kasuri methi (if using).
- Optional: Stir in cream or butter for richness.
6. Garnish & serve:
- Garnish with chopped coriander leaves.
- Serve hot with naan, roti, or jeera rice.
