Paneer Matar Masala - without fresh cream

Name: Paneer Matar Masala - without fresh cream
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 200 g Paneer; 1 cup fresh Green Peas; 1 Large Onion finely chopped; 1/2 tsp Turmeric powder; 1 tsp red chilli powder; 1 tbsp Coriander powder; 1/2 tsp Garam Masala Powder; 1 tsp sugar; to taste Salt; 2 tbsp Oil; 2 tsp Ghee; 2 Green chilli; 2 Green cardamom; 1 black cardamom; 8 Black pepper; 1 inch Cinnamon Stick; 1 Bay leaf; 2 Clove; 1/4 tsp fennel seeds; 15 Cashew nuts; as needed Warm water; 1 bunch Pudina leaves; 1 bunch coriander leaves; 4 tbsp Coconut grated; 2 Large tomatoes; 1/2 teaspoon Cumin seed; 1/2 inch Ginger; 6 Garlic pods; 1 bunch Pudina leaves; 1 bunch coriander leaves

Fathima Beevi @cook_16598035

Trivandrum

#masterchef

Fathima Beevi @cook_16598035

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Ingredients

45 mins

5 servings

200 gPaneer
1 cupfresh Green Peas
1Large Onion finely chopped
1/2 tspTurmeric powder
1 tspred chilli powder
1 tbspCoriander powder
1/2 tspGaram Masala Powder
1 tspsugar
to tasteSalt
2 tbspOil
2 tspGhee
2Green chilli
2Green cardamom
1black cardamom
8Black pepper
1 inchCinnamon Stick
1Bay leaf
2Clove
1/4 tspfennel seeds
15Cashew nuts
as neededWarm water
1 bunchPudina leaves
1 bunchcoriander leaves
4 tbspCoconut grated
To make masala paste:
2Large tomatoes
1/2 teaspoonCumin seed
1/2 inchGinger
6Garlic pods
1 bunchPudina leaves
1 bunchcoriander leaves

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Steps

45 mins

1

Soak the cashew nuts in warm water for 15 mins and grind it to a fine paste and keep aside.
2

Grind the grated coconut to a fine paste and take only the thick coconut milk and keep aside.
3

Now add tomatoes, ginger, garlic, cumin, puthina leaves, coriander leaves and blend it to a smooth paste.
4

Heat oil and ghee in heavy bottomed pan and then, add fennel seeds, cinnamon, clove bay leaf, pepper, black and green cardamom.
5

Add the splitted green chillies and chopped onion and fry until crispy
6

Now add the prepared tomato masala paste and saute until the raw smell goes off.
7

Then add chilli powder, coriander powder, turmeric powder, salt and cook until masalas leaves oil.
8

Now add fresh green peas and 1 cup of water.
9

Cover and cook until peas are cooked.
10

Once peas are cooked, add the cashew nut paste, sugar and mix well in medium flame for 5 mins.
11

Now add the thick coconut milk and cook for another 10 mins in medium flame.
12

At last add paneer cubes and cook for another 5 minute.
13

Garnish with coriander leaves and puthina leaves and serve with hot rice.
14

Paneer Matar Masala is ready!!!