Garden Peas And Paneer In Chili-tomato Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 tablespoons sunflower oil (or olive oil)
• 9 ounches panir, cut into 1-inch cubes
• 4 green cardamom pods, bruised
• 2 bay leaves
• 1 onion, finely chopped
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/2-1 teaspoon chili powder
• 5 1/2 ounches chopped tomatoes (canned)
• 2 cups warm water (plus 2 tbsp)
• 1 teaspoon salt (or to taste)
• 1 1/4 cups frozen peas
• 1/2 teaspoon garam masala
• 2 tablespoons light cream
• 2 tablespoons fresh cilantro leaves, chopped

Recipe

• 1 heat 2 tablespoons oil in a medium nonstick saucepan over medium heat. add the paneer and cook, stirring frequently, for 3-4 minutes or until evenly browned. paneer tends to splatter in hot oil, so be careful. remove and drain on paper towels.
• 2 add remaining oil to the saucepan and reduce the heat to low. add the cardamom pods and bay leaves and let sizzle gently for 20-25 seconds. add the onion, increase the heat to medium, and cook, stirring frequently, for 4-5 minutes, until the onion is softened. add the garlic and ginger paste and cook, stirring frequently, for an additional 3-4 minutes, until the onion is a pale golden color.
• 3 add the coriander, turmeric, and chili powder and cook, stirring, for 1 minute. add the tomatoes and cook, stirring, for 4-5 minutes. add the 2 tablespoons of warm water and cook, stirring, for 3 minutes, or until the oil separates from the spice paste. add the 2 cups of warm water and salt. bring to a boil, then reduce heat to low and simmer, uncovered, for 7-8 minutes. add the paneer and peas and simmer for 5 minutes. stir in the garam masala, cream, and fresh cilantro. serve immediately.