Homestyle Matar Paneer
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1 Bay Leaf
- 2 Green Cardamoms
- 1 Cinnamon stick
- 3 Cloves
- 1 tsp Cumin seeds
- 1/2 cup Sliced Red Onion
- 1.5 cup Diced Tomatoes
- 1 tsp Kashmiri Chili Powder
- 1/4 tsp Turmeric
- 1/4 tsp Garam Masala
- 1/2 tsp Sugar
- To Taste Salt
- To Garnish Cilantro
- 3 tbsp Oil
- 8-10 Cashews
- 1/2 cup Frozen Peas
- 6 oz Paneer (Cubed)
- 1/2 tsp Dried Fenugreek Leaves (Optional)
Ingredients
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Instructions
- In a pan, heat the oil until shimmering. Add the bay leaf, cardamom, cinnamon stick, cloves, and cumin seeds. Saute for a few seconds, then add the onion. Saute on medium-high heat until lightly golden brown. Browning the onions too much can result in a bitter curry. Add the tomatoes. Cover and cook until they turn mushy.
- Turn off the heat and set the onion-tomato mixture aside to cool. Remove the whole spices, then puree the mixture along with the cashews and some water until smooth.
- Return the sauce to the pan over medium heat. Add hot water until it reaches desired consistency. Mix in the red chili powder, turmeric, garam masala, salt, and sugar. Stir in the peas. Cover and cook on medium-low heat for 2-3 minutes, or until the peas are cooked. Next add the cubed paneer. Simmer on low heat for a couple of minutes or until the paneer is warm.
- Garnish with fresh cilantro. Serve warm!
