Paneer and green pea gravy with blended paneer and yogurt
Curries With Bumbi · ♥ 982 likes · 18.6K views · 7 min video
Read about paneer in the BrightCulinary Book
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Ingredients
Method
Techniques
- 115 g onions
- 15 g ginger
- 2 tbsp oil
Heat about 2 tbsp oil; add onions, ginger, 3 green cardamoms, 3 to 4 cloves, a small cinnamon stick and a small tomato. Stir on medium to high heat until the onions start to soften.
Cooking the aromatics for the gravy
- 3 whole green cardamoms
- 3–4 whole cloves
- 1 whole small cinnamon stick
- 1 whole small tomato
Switch off the heat, transfer to a bowl and cool completely.
- 2 tbsp plain unflavored yogurt
- 4–5 cubes large cubes of paneer
- ⅓ cup water
Blend with 2 heaped tbsp yogurt, 4 to 5 large paneer cubes and about 1/3 cup water to a smooth paste; the blended paneer brings creaminess and richness.
- 2 tbsp oil
- ¼ cup rinsed out blender jar water
Warm 2 more tbsp oil, add the paste and the 1/4 cup water used to rinse the blender jar. Keep on medium.
- ½ tsp turmeric powder
- 1 tsp Kashmiri chili powder
- 1 tsp ground cumin
Add 1/2 tsp turmeric, 1 heaped tsp Kashmiri chili powder and 1 tsp ground cumin, whisking so the spices mix in; stir continuously until it comes to a boil.
- ¼ tsp ground black pepper
- 1 tsp salt
At the boil add 1/4 tsp black pepper and about 1 tsp salt and a splash of hot water; cover on medium-low about 6 to 7 minutes.
Seasoning and simmering the gravy
- paneer
Thaw the frozen paneer, cut into cubes and soak in very hot water for a while to soften.
- ½ cup hot water
- 1 tsp sugar
- whole green chillies
Taste; add about 1/2 cup hot water, a little more chili powder and 1 tsp sugar to balance. Add a few whole green chillies and the paneer.
- coriander leaves
Finish with a generous shower of coriander leaves.
The finished paneer gravy and swaps