Wednesday, November 18, 2015



We are fond of paneer, which is what cottage cheese is popularly called in India. Elsewhere in this blog you will find recipes using paneer in dishes like Paneer Kolhapuri, Achari Paneer, and Paneer Simla Mirch Masala.

I was therefore very happy when this recipe for Paneer Peas Masala was pointed to us by my friend, Usha Bhat, which I have adapted from the original by Revathi Shanmugam.

It is important that the curds should be fresh and not sour. Though the recipe calls for the use of ghee, I have used the regular cooking oil.

  • Paneer, 200 gms
  • Green Peas, 1/2 cup
  • Cashewnuts, 8-10
  • Coconut Gratings, 2 tbsp
  • Fresh Curds, 1/2 cup
  • Ginger Garlic Paste, 2 tsp
  • Onion, chopped, 1
  • Sugar, 1 tsp
  • Tomatoes, pureed, 3
  • Chilli Powder, 1 tsp
  • Lemon Juice, 2 tsp
  • Salt, to taste
  • Oil/Ghee, 2 tbsp

To Be Ground To A Paste:
  • Red Chillies, 5 * I used the Byadgi variety
  • Onion, large sized, 1
  • Cumin Seeds, (Jeera) 1 tsp
  • Coriander Seeds, (Dhania) 1 tbsp

Cut the paneer into cubes and keep aside.
Soak the cashewnuts in warm water for 10 minutes. Then grind them along with the coconut gratings to a smooth paste. Keep aside.
Prepare the onion paste by grinding together large sized onion, red chillies, cumin seeds, and coriander seeds, using minimal water. Keep aside.
In a bowl, mix the fresh curds with 1 tsp of the ginger garlic paste, and keep aside.
In a thick bottomed kadhai, add oil and when it gets heated add chopped onion, and sugar
Saute till the onion get caramelized (turns golden brown). The sugar helps to caramelize the onion.
Add the remaining 1 tsp of ginger garlic paste, followed by the prepared onion-chillies paste and saute on low flame
Next add the mixture of curds and ginger garlic paste, a little by little, and saute till the oil separates
Now add the tomato puree and saute till it is cooked
Add chilli powder and mix well
Add the peas and paneer cubes and mix well 
Boil some water in another stove and add this to the paneer peas masala, to get the desired consistency 
Add the coconut and cashewnut paste. Mix well and add salt to taste.
Let it simmer for a short while
Lastly, stir in the lemon juice 
Serve hot with rotis or rice

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