Follow these steps for perfect results
garlic
finely chopped
turmeric powder
coconut milk
salt
as per taste
cumin
cumin powder
water
ghee
oil
green peas
boiled
green chillies
pepper powder
black pepper powder
Paneer
cut
capsicum (red)
cut
ginger
finely chopped
coriander
Finely chop
coconut
tighten
lemon juice
water
cashews
soak in hot water
cinnamon
cardamom
chaat masala powder
cloves
onions
finely chopped
Marinate paneer with lemon juice, salt, cumin powder, chaat masala powder, black pepper powder, and oil for 20 minutes.
Heat oil in a skillet and cook the marinated paneer until golden brown on both sides. Set aside.
In a mixer jar, combine coconut, cashews, green chilli, cinnamon, cloves, cardamom, cumin, and 1/3 cup water. Grind to a smooth paste.
Heat ghee in a pan. Add ginger and garlic, and cook for 10 seconds.
Add finely chopped onions and cook until softened, about 3-4 minutes.
Add the ground spice paste, salt, turmeric powder, and black pepper powder. Cook for 5 minutes.
Pour in coconut milk and mix well.
Add boiled green peas, chopped capsicum, 1/4 cup water, and finely chopped coriander. Bring to a boil.
Turn off the heat and gently add the cooked paneer.
Serve hot with Tawa Paratha and Bundi Raita.
Expert advice for the best results
Adjust the amount of green chilies to control the spice level.
For a richer flavor, use full-fat coconut milk.
Garnish with extra coriander for added freshness.
Everything you need to know before you start
15 minutes
The curry can be prepared 1-2 days in advance, but add the paneer just before serving.
Serve hot in a bowl, garnished with fresh coriander leaves and a swirl of cream.
Serve with Tawa Paratha, Naan, or Rice
Accompanied by Bundi Raita or a side salad
Pairs well with the spices and creamy texture.
Cuts through the richness of the curry.
Discover the story behind this recipe
Represents the rich culinary heritage of the Nizams of Hyderabad.
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