Paneer Butter Masala With Peas

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   Garam Masala Instructions:

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   -Remove Cardamon seeds from their pods. Crush the pods under a saucepan to crack the pods, which makes seed removal easier

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   -to obtain 1/2 a nutmeg, crush a whole one under a saucepan and use half the bits.

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   -transfer cardamon, cloves, cumin, cinnamon and nutmeg to a coffee or spice grinder

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   -grind for 30sec or until garam masala is a fine powder

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   Paneer Butter Masala Instructions:

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   -transfer oil and butter to a medium saucepan set over high heat

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   -add garam masala and cook spice blend for 1min

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   -add onions, garlic and ginger and cashews to the pan and stir constantly for 2min, or until onions begin to soften

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    -add chopped tomatoes and cook until liquid cooks out of them

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    -add a little bit of water, using an immersion blender, food processor or a conventional blender, puree this mixture until smooth

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    -add tumeric, coriander, salt and pepper and simmer on low heat for about 10min or until sauce thickens

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    -add 1 cup of frozen peas and the cubed paneer and stir to combine

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    -cook until peas are heated through

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    -to finish the dish, turn off the heat and add 3 tbs of cream

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    -garnish with chopped fresh cilantro

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    Serving suggestion: serve with basmati rice, naan and chutney

No additional tips available.