This is my another go to curry recipe when I am bored of regular makhani or butter paneer curry. Its super easy and takes about 30 – 35 minutes to cook. If I am swamped with work – I love to serve this with Stonefire Mini Naan else I love to make jeera rice (rice cooked with cumin seeds). Step by step recipe below.
INGREDIENTS – (serves 5-6 people)
- 2 tbsp peanut or any flavorless oil
- 3 thai green chillies
- 1 tbsp cumin seeds
- 2 cardamom pods
- 2 cloves
- 1 large red onion, peeled and cut in chunks
- ½ cup water (optional, only add if the curry thickens)
- ½ cup heavy cream
- 1/2 cup cashews
- 1/4 cup sun maid black raisins
- Salt to taste
- 1 lbs paneer, cut in cubes
- 1/2 cup frozen green peas
- 2 dried bay leaves
- 1 tsp garam masala
- 2 tbsps cleaned & chopped cilantro
- 1 tsp Kasuri Methi
- In a deep pan, heat oil on a medium flame. Once the oil is warm enough, add cumin seeds, cardamom pods & cloves and sauté for 10-15 seconds. Then add – chillies, cashews, onions. Cook for 5-10 minutes on a medium flame until onions become translucent.
- Turn off flame and let the mixture cool for 5 minutes. Add some ice cubes to cool it down some more (I add ice cubes because I don’t blend hot stuff in my vitamix or nutribullet)
- In a nutribullet jar, add the onion mix and make a fine paste.
- In the same pan – put the paste back and add bay leaves. Cook on a medium flame. Add some heavy cream & some water if the curry starts to thicken.
- Now add – paneer, salt to taste, peas, raisins, kauri methi, and garam masala.
- Cover and let it simmer on medium-low flame for another 10-15 minutes.
- Garnish with cilantro leaves and enjoy with naan and/or rice.
- Bon Appetit 🎉🎉
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