This popular dish is one of my fav dishes! It's spiced cream sauce is so decadent making it a perfect homely comforting dish. (Gluten Free)
If using store bought paneer, soak in warm water for 20 minutes before you begin the recipe. Soak frozen green peas in warm water for 10 minutes.
Heat 1 tbsp oil in a pan on medium heat. Add cardamoms, peppercorns and cumin seeds. Saute until the spices are fragrant and the cumin seeds sizzle for few seconds.
Then add the ginger and green chili and cook until browned.
Then add the chopped tomatoes and whole cashews and mix. Cover the pot with a lid and let it cook for 6 to 7 minutes until the tomatoes are really soft.
Remove pan from heat and let the mixture cool down a bit. Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Set it aside.
Heat a tablespoon of ghee (or oil) in a pan on medium heat. Add bay leaf and red chili powder. Saute for few seconds.
Then add in the prepared tomato paste back into the pan and mix well.
Add coriander powder, garam masala, cumin powder, turmeric, methi, salt to taste and sugar. Mix well and cook the spices for one minute.
Whisk in plain yogurt, stirring continuously until it mixes well.
Then add water to the pan and let it come to a boil.
Add the paneer cubes (or fried tofu cubes) and green peas peas. Stir and then cover the pan. Let it simmer for 6 to 7 minutes on medium heat.
Garnish with cilantro and serve with some warm chapatis!
Ingredients
Directions
If using store bought paneer, soak in warm water for 20 minutes before you begin the recipe. Soak frozen green peas in warm water for 10 minutes.
Heat 1 tbsp oil in a pan on medium heat. Add cardamoms, peppercorns and cumin seeds. Saute until the spices are fragrant and the cumin seeds sizzle for few seconds.
Then add the ginger and green chili and cook until browned.
Then add the chopped tomatoes and whole cashews and mix. Cover the pot with a lid and let it cook for 6 to 7 minutes until the tomatoes are really soft.
Remove pan from heat and let the mixture cool down a bit. Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Set it aside.
Heat a tablespoon of ghee (or oil) in a pan on medium heat. Add bay leaf and red chili powder. Saute for few seconds.
Then add in the prepared tomato paste back into the pan and mix well.
Add coriander powder, garam masala, cumin powder, turmeric, methi, salt to taste and sugar. Mix well and cook the spices for one minute.
Whisk in plain yogurt, stirring continuously until it mixes well.
Then add water to the pan and let it come to a boil.
Add the paneer cubes (or fried tofu cubes) and green peas peas. Stir and then cover the pan. Let it simmer for 6 to 7 minutes on medium heat.
Garnish with cilantro and serve with some warm chapatis!
