Ingredients
Garam Masala
1 tbs cardamon seeds
1 ts whole cloves
1 ts cumin seeds
2" stick of cinnamon
½ of a nutmeg
Paneer Butter Masala with Peas
1 tbs oil
1 tbs butter
1 ts garam masala
1 onion, chopped
3 cloves of garlic, minced
½" ginger, minced
1/3 cup of cashews
4 tomatoes, chopped
½ ts tumeric
1 tbs coriander powder
salt and pepper to taste
water
1 cup frozen peas
400g paneer, cubed
3 tbs cream
1 tbs cilantro, chopped
Preparation
Garam Masala Instructions:
-Remove Cardamon seeds from their pods. Crush the pods under a saucepan to crack the pods, which makes seed removal easier -to obtain ½ a nutmeg, crush a whole one under a saucepan and use half the bits. -transfer cardamon, cloves, cumin, cinnamon and nutmeg to a coffee or spice grinder -grind for 30sec or until garam masala is a fine powder
Paneer Butter Masala Instructions:
-transfer oil and butter to a medium saucepan set over high heat -add garam masala and cook spice blend for 1min -add onions, garlic and ginger and cashews to the pan and stir constantly for 2min, or until onions begin to soften -add chopped tomatoes and cook until liquid cooks out of them -add a little bit of water, using an immersion blender, food processor or a conventional blender, puree this mixture until smooth -add tumeric, coriander, salt and pepper and simmer on low heat for about 10min or until sauce thickens -add 1 cup of frozen peas and the cubed paneer and stir to combine -cook until peas are heated through -to finish the dish, turn off the heat and add 3 tbs of cream -garnish with chopped fresh cilantro
Serving suggestion: serve with basmati rice, naan and chutney
