Creamy Paneer and Pea Masala: Saffron & Cashew Nut Delight
40 minutes
737 reads
About Creamy Paneer and Pea Masala: Saffron & Cashew Nut Delight
Indulge in this exquisite Creamy Paneer and Pea Masala, a culinary masterpiece crafted by renowned Chef Reetu Uday Kugaji. This recipe features tender paneer cubes stir-fried to perfection, then enveloped in a rich, creamy cashew and saffron gravy infused with aromatic Indian spices.The vibrant green peas add a delightful texture and freshness, complementing the savory spices and luxurious cashew cream sauce. Chef Kugaji's signature touch elevates this dish to an unforgettable dining experience.Perfect for a special occasion or a weeknight treat, this Paneer Peas Masala is sure to impress your family and friends. Get ready to savor the authentic flavors of India!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Paneer
- 250 gm Cottage Cheese cut into 1-inch cubes, fresh
- 1 tbsp Olive Oil extra virgin
- 1/2 tsp Salt or to taste
For the Peas
- 125 gm Peas boiled until tender, fresh or frozen, green
For the Gravy
- 1 tbsp Butter
- 60 gm Cashews raw
- 1/2 cup Onion Paste
- 1 Chili finely chopped, green
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 cup Tomato Puree
- 1-2 tsp Salt or to taste
- 1 tsp Kashmiri Chili Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Fenugreek Leaves kasuri methi, crushed, dried
- 1 cup Water or as needed for desired consistency
- 1 tbsp Heavy Cream fresh
- 1 gm Saffron Strands soaked in warm water for 10 minutes
- 1/4 tsp Cumin Seeds shahi jeera
For Garnish
- 1/4 cup Coriander finely chopped, fresh
Instructions
Prepare the Paneer
- In a pan, heat olive oil. Add paneer cubes and stir-fry until lightly golden and crispy on all sides. Set aside and keep warm.
Make the Cashew Paste
- Heat olive oil or butter in a pan. Add cashews and sauté until light golden. Add onion paste and green chilies; sauté until translucent.
Cook the Gravy Base
- Add ginger-garlic paste and cook until fragrant. Stir in tomato puree and cook until oil separates. Season with salt.
Blend the Gravy
- Let the gravy cool slightly. Blend the mixture into a smooth, creamy paste using a blender.
Prepare the Masala
- Heat butter/oil in a pan. Add cumin seeds and let them crackle. Add the blended cashew paste and stir well.
Add Spices
- Add Kashmiri chili powder, turmeric powder, coriander powder, and cumin powder. Stir and sauté until fragrant and the masala is well cooked.
Simmer the Sauce
- Add water and simmer until the oil separates. Stir in boiled green peas, crushed kasuri methi, saffron (and its soaking water), and heavy cream. Simmer for 2 minutes. Adjust salt and consistency as needed. Turn off heat.
Serve
- Serve hot, garnished with fresh coriander leaves.
Recipe Notes
Expert Tips for the Perfect Paneer and Pea Masala
- For extra creamy gravy, soak the cashews in warm water for at least 30 minutes before blending.
- If using frozen peas, ensure they are thoroughly thawed and drained before adding them to the gravy to prevent excess moisture.
- Adjust the amount of Kashmiri chili powder to control the level of heat and color. Kashmiri chili powder provides vibrant color without significant heat.
- For a richer flavor, consider adding a pinch of garam masala towards the end of cooking.
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Recipe Nutrition
Calories: 339kcalCarbohydrates: 17gProtein: 14gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 721mgPotassium: 389mgFiber: 4gSugar: 6gVitamin A: 636IUVitamin C: 20mgCalcium: 340mgIron: 3mg
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5 Comments
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This is exactly what I was looking for!
Such a delicious dish! Thank you.
This is perfect! Can’t wait to taste it.
This is so tempting! Can’t wait to cook it.
Absolutely mouthwatering! Thanks for sharing.