Mattar Paneer/Paneer Tikka Masala
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.