My husband and I, both of us don't like cashew or any nut based gravies. They make the dish too rich and heavy and ruin all the fun of relishing the gravy.
My mum-in-law suggested another alternative to make a gravy nice and thick, and give it a creamy taste without really adding any nuts or dry fruits paste. You have to read the recipe to know the secret!
This is one of our all time favourite paneer dishes, and it tastes heavenly with parathas and a salad.
25 - 20 Minutes
35 - 40 Minutes
2 portions (paneer lovers)
Red Chilli Powder
Garlic - Ginger Paste
1 - 2
250 gms, cubed
2 cups, frozen / fresh
1 large, chopped
2 - 3 large, puréed
1 cup / 100 ml, cold
1 cup, chopped
Chop the tomatoes and coriander leaves.
Put the corn flour in the milk, and stir it and set aside.
Keep all the required masalas ready.
Then add the onion-ginger-garlic paste, and sauté till the raw onion smell is gone and it becomes dry.
Add finely chopped tomatoes to this and stir well. Leave it on a low flame for 3 - 5 minutes, till the tomatoes are soft and cooked.
After adding the milk, stir well and allow to cook for 1-2 minutes.
Then add the paneer and peas to the masala and stir well ensuring the paneer is coated by the masala.
Adjust the salt according to taste, stir well, and allow to cook in the pressure cooker for 20 - 25 minutes or 1 whistle.
Garnish with chopped coriander leaves before serving.
Tastes best with freshly made rotis, or naan or even rice!
If using fresh peas, boil them in hot water for atleast 10 minutes before adding them to the gravy.
Adding milk and cornflour mixture to the gravy, doesnt only give it a rich taste, but also keeps it nice and thick.
You don't have to worry about the milk curdling in the gravy if it is even slightly raw, as the cornflour helsp stabilise the milk and prevents it from curdling.