Prep 20 mins
Cook 30 mins
This was one of the first dishes I cooked for my husband when I was newly married, and it's the recipe I get most requested to make. I have managed to make it less fattening so we can eat it more often by successfully substituting the cream with fatfree half&half or even fatfree yoghurt sometimes (of course it won't taste quite as good as it does with heavy cream). I always use my own homemade paneer in this, and I also roast and grind my own cumin and coriander to bring out the best flavors, but you don't have to do that.
- 20 ounces panir (cubed)
- 2 tablespoons oil or 2 tablespoons ghee
- 1⁄4 teaspoon mustard seeds
- 1⁄2 teaspoon cumin seed
- 1 small onion
- 1⁄4 teaspoon ginger
- 3 -4 garlic cloves
- 2 large tomatoes
- 1⁄4 teaspoon sugar
- salt (to taste)
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon turmeric powder
- 3⁄4 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1⁄4 cup water (or as needed)
- 1 cup peas
- 1⁄4 cup heavy cream
- 2 tablespoons fresh cilantro
- Heat oil and fry paneer cubes till they turn golden brown. Set aside.
- In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
- Add chopped onions, ginger and garlic and cook until onions soften.
- Add tomato, salt, sugar, and cook till the tomatoes soften.
- Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
- Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
- Add the peas.
- Cook just until the peas are tender.
- Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
- Garnish with cilantro.
This is an excellent recipe!!! I make this VEGAN!!! So delicious! I use Coconut oil in place of the ghee, extra firm tofu for the paneer, and a easy substitute for heavy cream is to use cashew cream: 1 part raw cashew pieces, 1 part water, soak cashews for an hour before, then blend on high until creamy. Add and use as you would cream. I also like a very savory version of this dish so I double the spices, and add a bit more salt than called for. Soooo good! Thanks for sharing, this is delightful!
This was really easy and very flavorful! We enjoyed this very much for dinner last night and I have saved it in my keeper file. Thanks!
Now, my favorite Indian recipe! I substituted tofu for the paneer and used the cashew cream option to make this dish vegan. It is perfectly spiced, for me, exactly as written.