Matar Paneer in Cashew and Tomato Gravy
Lalkila Kitchen · Lalkila · Vegetarian · Paneer · Curries · Punjabi cooking
Peas and paneer share a smooth gravy. This version uses a heavy pan.
Ingredients
- 250g paneer, cubed
- 1 cup green peas
- 3 tablespoons oil
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric
- ½ teaspoon Kashmiri chilli powder
- ¼ teaspoon garam masala
- ½ teaspoon crushed kasuri methi
- 1½–2 cups water, plus blending water
- Salt, to taste
- 120g tomatoes, chopped
- 60g onion, chopped
- 1 teaspoon each chopped chilli, ginger and garlic
- 2 tablespoons coriander leaves, plus garnish
- 10 cashews
- 4 peppercorns
- 2 cloves
- 1 inch true cinnamon
- 1 teaspoon coriander seeds
Method
- Blend tomatoes, onion, chilli, ginger, garlic, coriander, cashews, peppercorns, cloves, cinnamon and coriander seeds smooth; add a little water if needed.
- Heat oil; briefly fry cumin. Stir in paste carefully and cook until thick and glossy.
- Add powdered spices, peas, salt and 1½ cups water. Cover and simmer until peas soften, adding water if needed.
- Fold in paneer and kasuri methi; heat gently. Finish with coriander.
Cooking notes
Avoid prolonged simmering after adding paneer.
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More recipes
- Dahi Vada with Chilled Yoghurt and Chutneys
- Dal Palak with Toor, Masoor and Ginger
- Paneer Bhurji with Onion, Tomato and Coriander
Source and adaptation
Adapted from Dassana Amit, Dassana's Veg Recipes. Original recipe.
Uses the source's pan option; optional cream, sugar and cardamom omitted.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.