Ingredients

The following ingredients have 4 Servings
  • 5 tablespoon vegetable oil (plus 1/4 cup for frying paneer)
  • 1 cup roughly chopped onion
  • 1 cup roughly chopped tomato
  • 1 inch piece ginger (chopped )
  • 3-4 whole garlic cloves
  • 2 teaspoon chopped green chili
  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 2 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • 300 grams paneer
  • 1 cup peas
  • salt to taste
  • 2 tablespoon chopped coriander

Instruction

  • Start by preparing the peas. If using frozen peas, wash them with water and drain the water. They are ready to use. If using fresh peas, steam them for 5-6 minutes until they are softened. I like to pressure cook them with little water for 1 whistle on high heat. Then remove the pressure manually and open the lid of the cooker. Drain and use. You can also cook them in a pan or a steamer.
  • Now make the masala paste. Add 1 cup roughly chopped onion, 1 cup roughly chopped tomato, 1-inch piece chopped ginger, 3-4 whole cloves of garlic, and 2 tsp chopped green chili in the small jar of a blender and blend to make a coarse paste. Do not make the paste too smooth. The slightly coarse paste gives a nice texture to the curry.
  • Keep the ready paste aside.
  • Wash the paneer slab and wipe it dry using a kitchen tissue. Cut the paneer slab into 1-inch cubes. Add ¼ cup vegetable oil in a grill pan (or normal pan) and shallow fry the paneer cubes on medium heat from all the sides until they turn golden brown in color. Keep flipping the cubes using a tong while frying.
  • Pour 1 cup water into a medium-size bowl and remove the fried paneer cubes into the bowl. This step will make the cubes soft. Keep aside.
  • Heat 5 tbsp vegetable oil in a medium size pan.
  • Once the oil is hot, add the onion and tomato paste that we made earlier and fry on medium-high heat until the masala turns golden brown. Keep stirring frequently while frying. It will take 8-10 minutes for this masala to fry properly.
  • Add 2 tsp coriander powder, 1 tsp turmeric powder, 2 tsp Kashmiri red chili powder, ½ tsp cumin powder, and ½ tsp garam masala powder to the pan and fry for another 2-3 minutes. Splash a little water if the masala is getting too dry and is starting to burn.
  • Now take out the paneer cubes from the water and add them to the pan along with the peas. Add the water in which we soaked the paneer and salt to taste and mix everything well.
  • Bring the curry to a boil. Cook on low heat for 2-3 minutes. Garnish with chopped coriander and serve hot with roti, paratha or rice.