Savour the exquisite 'No Tomato Matar Paneer,' a delightful Indian delicacy that redefines classic flavours without the use of tomatoes. Discover the perfect blend of creamy textures and aromatic spices in every bite.
INGREDIENTS:
For Marinating Paneer:
500g Paneer, cut into cubes
2 tbsp Mustard Oil
1 tbsp Red Chilli Powder
1/2 tbsp Coriander Powder
1/4 tsp Haldi (Turmeric Powder)
1 tsp Cumin Powder
Salt to taste
1 tsp Kasuri Methi
For the Gravy:
1/4 cup Cashews, soaked in hot water
2 cups Curd
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1/4 tsp Turmeric Powder
Salt to taste
Prepared Cashew Paste
METHOD:
1. Mix all the marinating ingredients well and set aside for 30 minutes.
2. Shallow fry the marinated paneer in 1 tbsp oil until cooked on all sides.
3. Remove the paneer and keep it aside on a plate.
4. Soak cashews in hot water for some time, then strain and transfer them into a blender. Blend until smooth and keep aside.
5. In a bowl, mix 2 cups of curd with 1 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, salt, and the prepared cashew paste until no lumps remain. Set aside.
6. Heat 1 tbsp oil in a wok, add 1 tsp jeera (cumin seeds), 4-5 green cardamom pods, 1 tbsp ginger juliennes, and 2 slit green chillies. Sauté for a few seconds.
7. Add 1/2 tsp red chilli powder and hot water. Mix well.
8. Add the prepared curd mixture and cook on low flamehttps://myborosil.com/collections/gas-stove. Stir well.
9. Cook the gravy for 10-12 minutes until it thickens.
10. Add the shallow fried paneer and boiled green peas.
11. Season with salt to taste, 1 tsp garam masala powder, and 1 tsp kasuri methi. Mix well.
12. The dish is now ready to be served.
13. Garnish with fresh cream and coriander sprigs.
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