Almost all Indian restaurants have this dish on their menu. But like many other items what you get in restaurants in the "soaked in grease" version of the simpler home fare. I had fun cooking this one. The thought that I'm going to be blogging this one made it extra enjoyable.
Ingredients:
Paneer - Indian cottage cheese, 14 oz (Cut in 1x1 cubes)
Peas - Frozen, 1 cup
Onion - 1 small, diced
Onion - 1 big, pureed
Garlic - 4 pods
Ginger - 1 inch piece
Roma Tomatoes - 5
Cumin - 1 tsp
Cardamom - 6
Cloves - 6
Cinnamon stick - 1inch
Kasuri Methi (Dried Fenugreek leaves) - 1 Tbsp
Almonds - 1 Tbsp, soaked in water
Milk - 1/2 cup
Turmeric powder - 1/2 tsp
Red Chilli powder - 1 tsp
Coriander powder - 2 tsp
Olive Oil - 3 Tbsp
Salt
Dice the small onion and puree the big onion along with the ginger and garlic. In a pan, bring the oil to medium high heat. Add the cumin seeds, cardamom, cloves and cinnamon stick. Add the diced onions as well as the onion-garlic-ginger puree.
Cook on medium high till all of the water has evaporated and the paste no longer sticks to the bottom of the pan. Puree the tomatoes and add the puree once the onion paste has been cooked sufficiently. To this add pureed almond paste. Mix well.
Add the spices (turmeric, chilli and coriander powders) and salt. Mix once thoroughly to combine the spices.
Add milk. You might want to taste the curry here before proceeding to add the peas and paneer. Adjust for seasonings.
Lastly add, cubed paneer and thawed peas. Don't forget to season with kasuri methi for a flavorful aroma.
Enjoy this dish with roti or paratha and a raita. Happy weekend!
