Chili Peas Paneer

Main Ingredients

• 4 Dried kasmiri chillis
• 1 Cinnamon Bark  
• 4 Cloves
• 1 Teaspoon Garam masala powder
• 1 Teaspoon Ground coriander powder
• 1 Teaspoon Kashmiri Red Chilli Powder
• 1 Teaspoon Ground cumin
• 4 Green Cardamom
• 1 Teaspoon Ground turmeric
• 1 Bay leaf
• 400 Millilitre Plum tomatoes
• 2 Cup Peas
• 2 Medium Garlic Clove
• 1 Medium Onion
• 225 Gram Paneer cheese
• 1 Teaspoon Brown Sugar  
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Salt
• 3 Tablespoon Vegetable Oil
• 2 Tablespoon Water

Main Steps

• Step1.  10m
  

  Heat 1 tablespoon of oil in a large wok or sauce pan and then add the cinnamon stick, bay leaf, cloves and cardamons and fry for 2 minutes to release the aromatic oils.

  Finely chop the onion and add to the pan, fry until the onion begins to brown, then add chopped garlic and the dried Kashmiri chili (if you don’t want a high chili heat, deseed them first). Stir in the sugar and salt and then add 2 tablespoons of water.

  Now add the ground garam masala, turmeric, coriander and cumin powder. Cook for 2 minutes.
• Step2.  20m

  If the plum tomatoes are whole, chop them first or blast them in a blender before adding to the pan. Add the tomato paste. Bring to the heat and then simmer for 10 minutes, placing a lid on the pan.

  Then add the peas and cook for a further 5 minutes.
• Step3.  10m
  

  While the sauce is cooking prepare the paneer. Slice it into small squares and shallow fry in 2 tablespoons of oil, turning to brown the sides. Be careful when frying the paneer as the oil can splutter I use long tongs for turning the paneer.

  Once browned remove and place on a dish to drain away any excess oil. Then add the paneer pieces to the sauce and cook for a few minutes.

No one has forked this recipe. Be the the first to Fork it.

No one is watching this recipe. Be the first to watch it.

Have you cooked this recipe? Add your comments and image here.