Winter is the time of the year for happiness and celebrations and holiday cheer – and also terrible colds and sore throats apparently. Looks like the husband caught some cold from some colleague in office and was sure to “spread” the happiness around. Both of us woke up with a sore throat and a mean cold on Thursday. He was feeling so bad that he decided that “working from home” would be the best thing to do. His boss and colleagues were pulling his leg about deciding to spare them from the spread of love.. 🙂
It was nice to have him around the house the whole day, it felt like a really long weekend. We had lunch together, I made some hot chicken soup and we both drank lots of green tea and warm water with honey and lemon. We both were feeling much better today and so, we decided to finish painting the trims and doors and all the areas of the house that needed a touch up. I know we make a good team because we shared the job with me doing the prep with the masking tape and he followed up with painting. When he was too tired and wanted to take a break, I picked up and painted some doors. It was a fun weekend as we took a break from painting and went out for some shopping. We have the last few areas to paint and I am sure we will be done soon.
One of the most famous dishes that represent India across the world is paneer cooked in a curry based gravy. There are numerous variations of this dish, with different flavors of sauces and paneer as the star ingredient. One of my favorite variations is called shahi matar paneer. It is a dish made with paneer and matar (sweet peas) in a rich cashew based gravy. This dish gets its name from the rich creamy sauce worthy of a “shah” , a legacy of the mughals whose cuisine was inspired from persia (Iran) and elsewhere.
- 2 tablespoon oil
- ½ tsp Turmeric powder / Haldi
- 1 tsp Cumin seeds / Jeera
- 1 cup Red onion (diced)
- ½ tsp Kasoori methi / Dry fenugreek leaves
- 2 Green chili (hot Thai chili)
- 4 Tomatoes (ripe, diced)
- 1 tsp Red chili powder
- 1 tsp Salt
- 1 tsp Coriander powder
- 2 tablespoon Cashew paste
- ¾ cup Green peas
- ½ cup Whole milk
- 1 lb or 450 gm Paneer / Indian cottage cheese
- Pinch of sugar
- 1/2 tsp Garam masala powder
- 1/2 cup Coriander / Cilantro leaves (chopped)
Cook time 30 min
Prep time 10 min
Passive time 15 min
Recipe level Intermediate
Spice level 4 (on a scale of 1-6)
Shelf life 2 days in refrigerator using an airtight container
Serving suggestion With naan / cumin rice
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- In a deep pot, heat oil and add cumin seeds, onions, sliced green chili and turmeric powder. Saute for 2-3 min on medium heat.
- Add kasoori methi, tomatoes, red chili powder and salt .
- Mix well and cook until the tomatoes become soft and cooked through. This might take 5-7 min.
- With the help of a hand blender, mash the mixture to a fine paste.
- Add cashew paste and coriander powder. Mix well and cook for 3-5 min.
- Add green peas, milk and sugar. Give it a stir and cook for 2 minutes.
- Add the cubed paneer to the mixture. Close the lid and cook for 5 min.
- Add the garam masala powder and cilantro to it.
- Transfer to a serving bowl and garnish with some more cilantro leaves.
Serve warm with naan or cumin rice.
🙂 Enjoy !
- You could saute the paneer cubes in a separate pan with a tablespoon of butter for a much enhanced flavor. Sauteing makes the paneer hold it’s shape when cooked in the gravy.
- The gravy is very rich and filling. Consider smaller portions for the serving size.
Have a nice weekend everyone 🙂