KISHMISH MALAI MATAR PANEER (PANEER CURRY w/ PEAS, RAISINS & CREAM)

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

METHOD:

  • 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 🎉🎉 

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


COFFEE PASTA

Can’t go to Italy 🇮🇹? Bring Italy home 🏡 Cooked my fave @cookingwithbello ‘s recipe of COFFEE PASTA 🍝 yess coffee. Replaced pancetta with carrots and rest of the recipe is the same. Let me tell you – this pasta grows on you 🤩🥺 so SEXYYYY ❤️‍🔥#iykyk 

INGREDIENTS (serves 2)

  • 170g spaghetti
  • 1 shot of vodka
  • 1 medium organic carrot, washed, peeled and diced (Bello’s recipe calls for Panchetta – but since I don’t eat meat I used a carrot)
  • 1 tbsp freshly ground medium-dark roast coffee
  • 1/2 cup heavy cream
  • 2 tbsps good quality olive oil
  • salt to taste
  • 1 tsp ground pepper
  • Parmesan (I didn’t add it but feel free to)

METHOD

  • Boil the pasta per the instructions written behind the pack
  • In a pan, heat oil on a medium flame. Now add diced carrots, salt and pepper. Let it roast for 3-4 minutes
  • Now add 1 shot of vodka, heavy cream and ground coffee. Let it cook for 3-4 minutes.
  • Dump all the pasta and gently combine.
  • Serve while warm. (add some Parmesan cheese while serving – optional)
  • Bon Appetit 🎉

If you try this recipe, please remember to tag @thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky