16 oz, 1 packet frozen green peas
1 cup paneer cubes, shallow fried
salt to taste
1/2 tsp chili powder (optional)
1/2 tsp garam masala
1/2 tsp coriander-cumin powder
2 tbsp oil
1 tbsp yogurt
2 tbsp milk
Grind to a smooth paste
1 big onion, roughly chopped
5 kashmiri chilies
A pinch of cinnamon powder
A pinch of nutmeg powder
12 cashew nuts or almonds
or Rumali Roti
1. Heat oil in a big nonstick kadai or wok.
2. Saute the onion paste on a low flame till oil leaves the masala.
3. Add a spoonful of water, from time to time, as necessary to avoid the masala from sticking to the pan.
4. Add yogurt, milk and 1 cup water. Bring to a boil.
5. Stir in green peas. Let it boil.
6. Adjust water if necessary. Add salt, chili powder, garam masala and coriander-cumin seed powder.
7. Add paneer pieces.
8. Cover and let it cook for 11 minutes.
9. Switch off the gas. Let it stand for 5 minutes, before pouring the gravy in the serving bowl.
1. "The oil leaves masala" step took about 55 minutes for me.
2. You can use homemade paneer as described here, or paneer is readily available at the local Indian stores. I have also seen it on the cheese shelves @Whole foods with the name "Indian Paneer Cheese". Even Costco sells Paneer.
3. Use unsalted raw cashews or almonds
4. Sometimes you get English Shelling Peas in the farmers market. They are green peas in pods which you have to shell. They taste really delicious in this recipe.
5. Trader Joe sells frozen Green peas with mint. They may taste yummy in this recipe too. But since it has blobs of butter, personally, I would shy away from it.
This post is my entry to Trupti's JFI - Paneer event.
JFI is started by Indira of Mahanandi.