About this recipe:This is a great paneer (an Indian style of cheese) and fresh pea curry. It is all made from scratch including toasting and grinding the cumin yourself. Serve with basmati rice.
30g ground cashew nuts
2 tablespoons milk
2 teaspoons cumin seeds
450g paneer, cubed
2 red onions, diced
2 cinamon sticks
2 bay leaves
4 cloves garlic, crushed
1 teaspoon chilli powder
1 teaspoon garam massala
1 teaspoon ground coriander
220g natural yoghurt
100g garden peas
1 teaspoon sugar
2 tablespoons cream
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Method Prep:40min › Cook:1hr › Ready in:1hr40min
Soak the cashew nuts in 2 tablespoons milk for 30 minutes.
Bring a small pot of water to the boil; add the tomatoes for a few minutes to soften the skin. Carefully remove, peel and dice the tomatoes.
In a dry frying pan toast the cumin seeds for a few minutes until fragrant; crush them using a mortar and pestle.
Deep fry the cubes of paneer cheese until crisp around the edges; place on kitchen paper to drain.
In a large saucepan, heat the ghee. Stir in diced onion and fry until soft. Add cinnamon sticks, cloves, bay leaves and garlic; fry for a few minutes. Add the chilli powder and water and simmer for 5 minutes.
Add the diced tomatoes, garam masala, ground coriander, crushed cumin and the cashew nuts with the milk mixture. Cook for a further 5 minutes.
Stir in yoghurt, peas and paneer. Simmer until you have a thick creamy sauce; season to taste with sugar, cream, salt and black pepper.