Paneer Kurma

How to Prepare

1. Heat 4 tablespoons of oil in a large pot over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add the ground onion-tomato paste and sauté for 8-10 minutes until the raw smell disappears.
4. Add 4 teaspoons of ginger-garlic paste and cook for 2 minutes.
5. Mix in 2 teaspoons of turmeric powder
6. 4 teaspoons of coriander powder
7. 2 teaspoons of red chili powder, and 2 teaspoons of garam masala. Cook for 1-2 minutes.
8. Add 2 cups of cashew paste and mix well. Cook for 5 minutes.
9. Pour in 4 cups of water or vegetable stock to adjust consistency. Bring to a simmer.
10. Add 2 kg of paneer cubes and 2 cups of boiled green peas. Simmer for 10 minutes.
11. Stir in 1 cup of fresh cream and 4 tablespoons of chopped coriander leaves. Cook for 2 more minutes.
12. Turn off the heat and let the gravy rest for 5 minutes before serving with naan or rice.