Ramp Makhani (Paneer & Peas In A Creamy Ramp Sauce) Recipe

Name: Ramp Makhani (Paneer & Peas In A Creamy Ramp Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ramp Masala Paste; 8 ramp bulbs, (the white part); 1 large onion, (I prefer white, but the red ones will do in a pinch); 1/2 cup broken cashew nuts; 2 tablespoons minced ginger root; 2 tablespoons unsalted butter; Ramp Makhani; 8 stalks of Ramp, stems & leaves (chopped into thin strips); 8 oz. block of Paneer cut into 1/2 inch cubes; 1 cup frozen peas; 2 cups skim or low fat milk; 2-3 tablespoons sour cream; 1/8 teaspoon turmeric powder; 1/2 teaspoon Garam Masala; 1 sprig (~ 15-20) pickled green peppercorns, smashed; 2 tablespoon vegetable oil; Sprigs of fresh mint for garnish

Servings: persons

Ramp Masala Paste
8 ramp bulbs, (the white part)
1 large onion, (I prefer white, but the red ones will do in a pinch)
1/2 cup broken cashew nuts
2 tablespoons minced ginger root
2 tablespoons unsalted butter
Ramp Makhani
8 stalks of Ramp, stems & leaves (chopped into thin strips)
8 oz. block of Paneer cut into 1/2 inch cubes
1 cup frozen peas
2 cups skim or low fat milk
2-3 tablespoons sour cream
1/8 teaspoon turmeric powder
1/2 teaspoon Garam Masala
1 sprig (~ 15-20) pickled green peppercorns, smashed
2 tablespoon vegetable oil
Sprigs of fresh mint for garnish

1
Pickled green peppercorns (in brine) are available in Indian grocery stores inder the brand name Lakshmi as 'green pepper pickles'
2
Blend the ramp, onions, cashew & ginger into fine paste preferably without using any additional water.
3
Heat the butter in a large skillet and add the cashew paste. Saute on low heat, until the mixture loses that raw onion aroma.
4
Heat vegetable oil in another smaller non stick skillet and saute the frozen peas. Add the ramp stalks & leaves & allow to wilt.
5
Transfer to wilted greens & peas into the cashew mixture, along with the Paneer, crushed peppercorns (Add a little in the beginning and increase as per your personal taste) turmeric, salt and garam masala.
6
Mix to combine. Add the milk, gradually into the curry, stirring all the while. Simmer on low heat until the flavors combine. Stir in the Sour cream& transfer to a serving dish. Garnish with mint & serve warm with Parathas, Roti or just plain Basmati rice.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ramp Masala Paste, 8 ramp bulbs, (the white part), 1 large onion, (I prefer white, but the red ones will do in a pinch), 1/2 cup broken cashew nuts, and more.

Yes, Ramp Makhani (Paneer & Peas In A Creamy Ramp Sauce) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ramp Makhani (Paneer & Peas In A Creamy Ramp Sauce)

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