Ingredients
Scale
- 1.5 cups Peas, shelled
- 2 cups Paneer, cubed
For the first paste
- 5 Tomatoes, roughly chopped
- 1/4 cup Cashewnuts (50 grams)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 teaspoon Chilli powder
- 1 teaspoon Turmeric
- 1 1/2 teaspoon cumin powder
For the second paste
- 1 medium sized Onion
- 2 inch piece Ginger
- 1 pod garlic – 8-10 cloves
For the tempering
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds
- 2 inch piece Cinnamon
- 2 Cardamom pods
Instructions
- Shell about 500 grams of peas. I use fresh peas for this gravy. 500 grams of peas will yield about 1.5 cups of shelled peas. Wash and drain. Boil the peas with one cup of water until al dente. Set aside.
- Take a deep bottomed pan and add in the roughly chopped tomatoes, cashew-nuts, salt, sugar, chilli powder, turmeric and cumin powder. Add in 2 cups of water to the pan. Cover the pan with a lid. Boil the mixture for 15 minutes in medium flame. Remove off heat. Drain the excess water from the pan. Reserve the water for later use. Grind the drained tomato mixture to a smooth paste. Set aside.
- We need to make another paste too. Grind together garlic, ginger and onion. Add little water while grinding to help make a smooth paste. Set aside.
- Heat oil in a pan and add in cumin seeds, cinnamon and cardamom. Add in the ginger-garlic-onion paste and fry till the oil oozes out of the mixture. It will take about 3 minutes in medium flame.
- Add in the ground tomato paste and the reserved tomato water. Check for seasoning. Add in more salt or chilli powder if you want it more spicy at this stage if necessary. Let it simmer on low flame for 5 minutes. Add in the boiled peas and cubed paneer. Simmer for a minute more.
- Remove off heat. Grate some paneer for garnish. Serve hot with Roti , Chapati or any other Indian bread.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Gravy / Side Dish
- Cuisine: North Indian