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PrintPANEER AND PEAS CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Crush cinnamon, cloves and seeds of black cardamom.
- Heat ghee in a pan. Add the above freshly crushed spices. Stir for a minute.
- Add cashewnut pieces and-stir for a minute till golden.
- Add tomatoes, green chillies, salt, pepper. Stir for 3-4 minutes till well blended.
- Add water, dry fenugreek leaves, sugar, white pepper powder, cashew paste and malai. Simmer 5 minutes till ghee separates.
- Add peas and paneer. Simmer for 2-3 minutes. Reduce heat. Add milk to adjust the consistency. Serve hot.
INGREDIENTS
- 300 grams paneer-cut into long strips
- 200 grams peas -boiled
- 1" piece cinnamon
- 4 cloves
- 3 black cardamoms
- 3 green chillies - chopped finely
- 2 teaspoon salt
- 2 tablespoon cashew nuts- finely chopped
- 3 tomatoes-finely chopped
- ½ teaspoon black peppercorns
- 100 ml cream
- 4 tablespoon dry fenugreek leaves
- 200 ml milk
- A pinch of sugar
- 1 teaspoon white pepper powder
- 3 tablespoon ghee
Cashew Paste
- 5 tablespoon cashew pieces-soak in water for 20 minutes, drain water and grind to a paste
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