Makhani Mattar Paneer

Name: Makhani Mattar Paneer
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 can sweet peas (16 ounce); 8 oz indian cottage cheese; 2 tbsp cashews; 1 large red onion; 3 garlic cloves; 4 green chilies; 1 tsp fresh ginger; 1 tomatoes; 2 tbsp fresh cream; 0.25 tsp cumin seed; 4 cardamom pods; 1 inch cinnamon stick; 2 bay leaves; 2 tbsp garam masala; 1 tbsp red chili pepper; 0.5 tbsp coriander powder; 0.5 tbsp cumin powder; salt; 2 tbsp ghee

Gently simmered peas, indian cottage cheese and cashews, warmed with ginger and cumin, a South Asian dish.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Heat deep heavy bottom Wok. Add Cumin Seeds, Cardamom, Bay Leaf & Cinnamon and roast for 3 minutes.
3 min
2
Add Ghee/Oil. Add Chopped Onion and fry till brown. Add Chopped Green Chillies, Chopped Garlic & Ginger and Fry.
3
Fry till the mixture becomes dark brown and Ghee/Oil Seperates. Add Garam Masala, Red Chilly Powder, Coriander Powder and Cumin Powder and Fry for 5 to 6 minutes.
6 min
4
Add the Cashews and fry for 5 minutes. Add Tomato and fry till the Masala becomes consistent.
5 min
5
Add Salt and fry for 3 minutes. Drain the Peas and add to the Masala stirring till the Masala coats the Peas.
3 min
6
Add Paneer and mix again so that the Masala Coats the Paneer. Add Salt & Water. Amount of water depends upon the consistency of the gravy.
7
Once the water and the Masala Mixes and comes to a boil. Add the cream and bring the mixture to a boil.