Malai Matar Paneer ~ Day 163

Green peas and paneer (Indian cottage cheese) cooked in rich and creamy cashew and cream sauce.  Green chilies, white pepper, and ginger give heat to this dish, while dried fenugreek leaves add flavor and slight bitterness.  

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Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

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Ingredients:

• Frozen Green peas - 1 cup
• Paneer - 2 cups, cubed
• Cumin seeds - 1 tsp
• Cinnamon stick - 1
• Cloves - 3
• Kasoori methi / dried fenugreek - 2 tsp
• White pepper powder - 1 tsp
• Salt - to taste
• Heavy cream - 2 tbsp
• Oil - 2 tbsp
• Ghee / clarified butter - 1 tbsp
• or
• 2% milk (for low-fat version) - 1/2 cup
• Fresh coriander leaves / cilantro - for garnishing

For the masala paste:

• Onion - 1, large, roughly chopped
• Garlic - 2 cloves
• Cashews - 7 to 8
• Green chillies - 5 or to taste
• Ginger - 1-inch piece, chopped
• Garam masala powder - 2 tsp

Method:

1. Heat 2 tsp oil in a skillet.  Add the onion, garlic, cashews, green chilies, and ginger.  Fry until the onions turn soft and translucent.  Let it cool and grind to a smooth paste along with garam masala powder.
2. Soften the paneer by placing them in hot water for 15 minutes.  
3. Heat 2 tbsp oil in a deep skillet or kadai.  Add cumin seeds, cinnamon sticks, and cloves.  Fry for 10 seconds.
4. Add the ground paste and white pepper powder.  Saute the paste for 7 to 8 minutes, over medium -low heat.
5. Add the frozen green peas and kasoori methi.  Saute for 2 minutes.  Add 2 cups of water and Salt. Cook for 5 minutes and add the paneer cubes.  Mix gently and cook for 2 minutes.  Reduce the heat and stir in the heavy cream or milk and 1tbsp ghee.  Bring the mixture to a gentle boil and remove from the heat.  Garnish with fresh coriander leaves.
6. Serve hot with chapati or naan.