Simple Way to Prepare Favorite Indian Curry with Green Peas and Paneer
Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, How to Prepare Super Quick Homemade Indian Curry with Green Peas and Paneer. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Indian Curry with Green Peas and Paneer, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indian Curry with Green Peas and Paneer delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Indian Curry with Green Peas and Paneer is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can have Indian Curry with Green Peas and Paneer using 18 ingredients and 11 steps. Here is how you can achieve that.
This is one of my favorites. In India, this is called Mattar Paneer, and it's widely eaten. It's a refreshing summery curry that is easy to make.
You can use cashew nuts instead of paneer. If you do, chop it up finely and add it at Step 5. It will make the curry very rich. For 3 servings. Recipe by Plabar
Ingredients and spices that need to be Get to make Indian Curry with Green Peas and Paneer:
- 200 ml Green peas
- 200 grams Canned tomatoes
- 1 Onion
- 3 cm Ginger
- 2 clove Garlic
- 1 tsp Cloves
- 1/2 tsp Cinnamon powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Salt
- 1/2 tsp Turmeric
- 1/4 to 1/2 teaspoon Cayenne pepper (for people who like spicy food only)
- 2 tbsp Vegetable oil
- 100 ml Fresh cream
- 1 tsp Sugar
- 1 handful Cilantro
- 200 ml Water
- 150 grams Paneer (or cashew nuts)
Instructions to make Indian Curry with Green Peas and Paneer
- Finely chop the onion, and prep the other ingredients.
- Heat oil in a pan. Stir-fry the sliced onion and turmeric over medium heat.
- Once the turmeric is coated with oil, add the onions, and stir fry until half translucent, for about 3 minutes.
- Add canned tomato, and stir fry until it forms a sticky paste, about 2-3 minutes.
- Add all the spices, and mix again.
- When everything is well combined, add the green peas and mix into the curry base.
- Add the paneer and mix together, being careful not to crush it.
- Add salt and pepper and 200 ml of water. Bring to a boil over medium heat.
- Add cream to even out the color.
- Simmer for 10-20 minutes over low heat covered with a lid. Stir from the bottom occasionally so that it does not burn.
- Transfer to serving plates and it's done. This goes well with rice, naan bread or paratha roti.
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