Mattar Paneer/Paneer Tikka Masala

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Gravy
Ingredients
  • 2 tbsps Oil
  • 1 tsp Cumin seeds
  • 1 whole Cardamom
  • 4 Cloves
  • 1 inch Cinnamon stick
  • 1 cup Onion (chopped)
  • 1 tbsp Ginger (chopped)
  • 3 cloves Garlic (chopped)
  • 1 cup Tomatoes (chopped)
  • 8 whole Raw cashews
  • ½ tsp Red chili powder (or to taste)
  • ½ tsp Salt (or to taste)
Instructions
  1. In a saucepan, heat oil on medium heat.
  2. Add cumin, cardamom, cloves and cinnamon.
  3. As it browns, add the onions, ginger and garlic.
  4. Sauté until the onions are transparent then add tomatoes, cashews, chili powder and salt, stir.
  5. Remove from heat, let cool then blend to a smooth paste.
  6. Add ½ cup of water and cook until soft and mushy.
  7. Strain for an even smooth texture.
Ingredients
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1 inch Cinnamon stick
  • 1 Bay leaf
  • 1 tsp Kashmiri chili powder
  • 1 tsp Ground coriander/cumin mix
  • ¾ tsp Garam masala
  • ⅛ tsp Turmeric
  • ½ tsp Salt (or to taste)
  • 1 cup Peas (boiled)
  • ½ lb Paneer chunks
  • 2 tsps Kasuri methi
  • 2 tbsps Green coriander (chopped)
  • 3 tbsps Cream
Instructions
  1. In a saucepan, heat oil and butter on medium heat, add cinnamon stick and bay leaf.
  2. As it browns, add the prepared gravy and stir.
  3. Combine the spices, mix then add the peas.
  4. Let simmer for a few minutes on low heat.
  5. Combine paneer, kasuri methi, coriander and cream in the gravy.
  6. Cook for a couple of minutes to incorporate all the flavors.
  7. Variation: for Paneer Tikka Masala, omit the peas.