📝 About This Recipe
This iconic North Indian curry is a symphony of tender green peas and golden-seared cubes of paneer nestled in a rich, spiced tomato-onion gravy. Rooted in the heart of Punjabi home cooking, it balances the sweetness of the legumes with the warmth of garam masala and the creaminess of cashews. It is a soul-warming dish that transforms simple pantry staples into a regal vegetarian masterpiece perfect for any celebration.
🥗 Ingredients
The Protein & Legumes
- 250 grams Paneer (cut into 1-inch cubes)
- 1.5 cups Green Peas (fresh or frozen; if frozen, thawed)
The Aromatics (Masala Base)
- 2 medium Red Onions (roughly chopped)
- 3 medium Tomatoes (ripe and chopped)
- 1 inch Ginger (peeled and sliced)
- 5-6 cloves Garlic (peeled)
- 2 Green Chilies (slit lengthwise)
- 10-12 pieces Raw Cashews (soaked in warm water for 10 minutes)
Spices & Seasoning
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
- 1 teaspoon Salt (adjust to taste)
Cooking Fats & Finishing
- 3 tablespoons Ghee or Oil (ghee provides the best authentic flavor)
- 2 tablespoons Heavy Cream (optional for extra richness)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Heat 1 tablespoon of ghee in a pan over medium heat. Add the paneer cubes and sauté for 2-3 minutes until the edges are light golden. Immediately remove and soak them in a bowl of warm salted water to keep them soft.
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2
In the same pan, add the chopped onions, ginger, garlic, and cashews. Sauté for 5-6 minutes until the onions become translucent and soft.
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3
Add the chopped tomatoes to the pan. Cook for 4-5 minutes until the tomatoes turn mushy and the raw smell disappears. Turn off the heat and let the mixture cool completely.
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4
Transfer the cooled onion-tomato mixture to a blender and grind into a perfectly smooth, velvety paste without adding much water.
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5
Wipe the pan clean and heat the remaining 2 tablespoons of ghee. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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6
Reduce heat to low and add the turmeric and Kashmiri red chili powder. Stir quickly for 10 seconds to bloom the spices without burning them.
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7
Pour the blended onion-tomato paste into the pan. Stir well to combine with the spiced oil. Cover and cook for 5-7 minutes on medium-low heat until the oil starts to separate from the sides.
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8
Stir in the coriander powder and salt. Add the green peas and 1 cup of water (adjust for desired consistency). Cover and simmer for 5-8 minutes until the peas are tender.
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9
Drain the paneer cubes from the warm water and add them to the simmering gravy. Add the slit green chilies.
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10
Sprinkle the garam masala and the crushed kasuri methi over the curry. Stir gently to avoid breaking the paneer.
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11
If using, swirl in the heavy cream and simmer for just 1 more minute. This adds a professional, restaurant-style finish.
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12
Turn off the heat. Garnish generously with fresh cilantro and let the dish sit covered for 5 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Always soak fried paneer in warm salted water; this prevents it from becoming rubbery and keeps it melt-in-the-mouth soft. If using fresh peas, blanch them in boiling water with a pinch of sugar first to retain their vibrant green color. Don't rush the onion-tomato base; cooking it until the oil separates is the secret to a deep, developed flavor profile. For a vegan version, substitute paneer with extra-firm tofu and use coconut cream and oil instead of dairy. Grind your own garam masala if possible for a significantly more aromatic experience.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Laccha Paratha for a classic texture pairing. Pairs beautifully with fragrant Jeera Rice (Cumin Rice) to soak up the luscious gravy. Add a side of refreshing Cucumber Raita to balance the warmth of the spices. Serve with a crisp kachumber salad (diced onions, tomatoes, and cucumbers with lemon juice). A glass of sweet Mango Lassi makes for the perfect cooling accompaniment.