Total preparation time: 10 min.
4 1/2 cups paneer cheese, cubed
3 1/2 cups peas
2 large onions
3 medium tomatoes
1 tbsp ginger paste
2 tbsp garlic paste
2 tsp coriander powder
1 tsp cumin powder
2 tsp garam masala
1/2 tsp turmeric powder
2 green chilies, chopped fine
6 tbsp oil
1 1/2 cups water
salt to taste
3 tbsp heavy cream, thickened
coriander leaves chopped fine to garnish
Grind onions in a food processor until paste consistency. Set aside. Repeat process with tomatoes. Heat two to three tablespoons of oil in a pan and gently stir-fry paneer until golden. Remove onto a paper towel and set aside. In the same pan heat two to three tablespoons of oil and add the onion paste. Fry until it turns light brown.
Add tomato paste, ginger and garlic paste then fry for another two to three minutes. Add coriander, cumin, turmeric, garam masala, green chillies and fry, stirring continuously until the oil begins to separate from the masala (spice mixture). Add peas to the pan and fry for two to three minutes then add the paneer, water and salt.
Reduce heat to a simmer and cook until the gravy thickens. When the gravy is as thick as you would like, remove from heat and stir in the heavy cream. Garnish with coriander leaves and serve with naan.
A key ingredient in many delicious Indian dishes, Paneer Cheese is the cornerstone of Indian vegetarian cuisine. Paneer originated in India and is a source of protein for vegetarian Hindus. Because Paneer Cheese is so high in protein, it can be used as an excellent meat substitute.
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