400 g green peas, boiled 2-3 min (I used frozen)
175 g paneer, cubed (I used smoked tofu instead)
ghee (if you have it, otherwise I used butter)
2 large onions
2.5 cm ginger, grated
1 garlic, minced
chopped, ripe tomatoes
2 small green chilies, chopped
1 pinch of kasuri methi (dried fenugreek leaves) — I didn’t have
garam masala, cumin, turmeric, red chili, coriander
salt to taste
1 spoonful of cream
50 g Cashews, soaked in water for 30 min.
- Fry any spices (that you have whole) and chilis in oil/butter. Saute onion, ginger, garlic until fragrant. Season with salt.
- Add tomatoes. Add your powdered spices now and cook until the liquid evaporates.
- Grind soaked cashews into a paste with some water.
- Fry the paneer separately, then add this to the sauce with the peas and cashew paste.
- Add the cream and cilantro.
- Serve hot.
Smoked tofu is extra-firm and ideally smoked in tea leaves, but I don’t taste it much. Very similar to dry tofu, but lighter in flavor. Serving suggestions: Mater paneer masala can be served with roti, paratha, or naan; if served with plain rice, thin the sauce.