A classic North Indian curry where soft paneer cubes and sweet green peas are simmered in a rich, aromatic tomato and onion gravy. This comforting dish is perfect with roti or rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
445cal
17gprotein
21gcarbs
Ingredients
250 g Paneer (cut into 1-inch cubes)
1 cup Green Peas (fresh or frozen)
2 medium Onion (finely chopped)
3 medium Tomatoes (pureed)
12 whole Cashews (soaked in hot water for 15 minutes)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
This north_indian dish is perfect for dinner. With 813.3199999999999 calories and 24.13g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
0.5 tsp
Turmeric Powder
1 tsp Kashmiri Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Fresh Cream (optional, for richness)
1.5 cup Water (hot)
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Gravy Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to splutter for 30 seconds.
Add the finely chopped onions and sauté for 7-8 minutes until they are soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Pour in the tomato puree. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the masala.
2
Build the Curry
While the tomato base cooks, blend the soaked cashews with 2-3 tablespoons of water to form a very smooth paste.
Once the oil has separated from the tomato mixture, add the turmeric, Kashmiri red chili powder, and coriander powder. Sauté for 1 minute until fragrant.
Stir in the prepared cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking to the pan.
Add the green peas and 1.5 cups of hot water. Mix everything well and bring the curry to a gentle boil.
3
Simmer and Finish
Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes, or until the peas are tender.
Gently add the paneer cubes, salt, and garam masala. Stir carefully to coat the paneer without breaking it.
Crush the kasuri methi between your palms to release its aroma and sprinkle it into the curry. Simmer for 2-3 more minutes for the paneer to absorb the flavors.
Turn off the heat. If using, stir in the fresh cream for a richer, creamier texture.
4
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or steamed basmati rice.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.