May 6, 2009

* Green Peas Paneer *

1 cup fresh green peas
1 cup water or more as required
1/2 tsp cashewnut powder
1 cup cubed paneer
2 tbsp oil + 1 tbsp ghee
Pinch of shah-jeera
1/4 cup fresh whole-milk yogurt, whisked
1 tsp coriander powder
1/4 tsp red chilli powder
Salt to taste
1/2 tsp garam masala
1 tbsp coriander leaves, chopped
Tomato and cucumber slices
Grind for the masala paste:
2 onions, sliced and lightly fried
4 tomatoes
1/2 inch ginger piece
2 cloves
2 small sticks cinammon
2 green cardamons

Boil the green peas in lightly salted water for 4-5 minutes. Strain and keep aside. Blend the cashewnut powder in the strained water.
In a heavy or non-stick saucepan, heat the oil + ghee. Lightly fry the paneer on a low flame, shaking the pan gently to avoid the paneer from sticking. Carefully remove the paneer and keep aside.
Re-heat the pan, and add the shah-jeera. When it cackles, add the masala paste and stir-fry till the oil separates and you get a nice aroma. Then add the yogurt mixed with coriander and chilli powder and salt. Stir-fry on a low flame for 2-3 minutes.
Add the water from the boiled peas, and more water if required, and bring to a boil.
Add the garam masala, mattar and paneer. Stir gently, cover and simmer on a low flame for 4-5 minutes or till done.
Garnish with chopped coriander leaves and tomato and cucumber slices. Serve hot with any roti and pickle.

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