Ingredients
- For paneer:
- 1 white potato diced
- 1/2 cup frozen Peas
- 1 14.5 oz can petite diced tomatoes
- 1 14.5 oz can tomato sauce
- 1/4 cup Cashews, lightly toasted
- 1 Tbsp fennel seeds
- 1 Tbsp cumin seeds
- 5 fresh mint leaves, chopped
- 1/2 tsp cardamom
- 1 Tbsp pepper
- 1 Tbsp Turmeric
- 1/2 tsp Cayenne Pepper
- 1 Tbsp Chili powder
- 1 Tbsp coriander
- 1 Tbsp Garam masala
- 2 Tbsp Butter
- 1/2 cup Milk
- 1 Tbsp Cream (optional)
- Fresh Cilantro for garnish
- 1 Tbsp corn starch disolved in water
- Paneer (homemade or bought from store) – 1 cup (cut into cubes) or 10 – 15 cubes
- Hot water (needed only for the paneer bought from the store) – 1 cup
- 3 Tbsp Butter
Preparation
Step 1
Grind fennel seeds, cumin seeds and cashews in a spice grinder. Heat butter in a pan, add ground spices, mint leaves, cardamom and pepper and fry lightly. Add the diced tomatoes, tomato sauce, and potatoes, and bring to a simmer. After 2 mins add the chili powder, cayenne pepper, tumeric, coriander, garam masala, and additional water if needed and cook for 10 mins or until the potatoes are tender and sauce has begun to thicken. Add milk, and cream (optional), and salt to taste. Mix well and cook for 2 mins. Add corn starch mixed in water to the sauce, bring to a simmer, remove from heat, add frozen peas and cover.
Paneer: If using store bought paneer, soak the package in hot water to sofen. Cut into cubess Heat butter in a medium skillet and add paneer cubes. Fry till paneer until it is light golden brown. Add paneer to gravy and garnish with chopped cilantro.
This recipe was translated by the best of my ability from a previously posted recipe