13. Gobi Matar Paneer Makhani

Name: 13. Gobi Matar Paneer Makhani
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Asian, Indian
Ingredients: 100g raw cashews; 1 cinnamon stick; 3 whole cloves; 5 black peppercorns; 4 green cardamom pods, lightly crushed; 1 red onion; 3 garlic cloves; 1 small knob ginger; 1 fresh chilli; 2 tsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp tomato paste; 400ml tomato purée; 3 tbsp ghee; 1 tsp Kashmiri chilli powder; 1/2 tsp turmeric; 1 tsp kasoori methi; 1 tsp garam masala; 1 tbsp jaggery; 1/2 cauliflower; 250g peas, frozen; 200g paneer; 4 tbsp natural yoghurt; 1 tbsp butter; 300g basmati rice

8 steps

Prep:1hCook:30min

Cream instead of yoghurt is acceptable, but gives a slightly different flavour profile. Cream is richer, but yoghurt tends to need a bit more jaggery. Make this recipe vegan by doubling the cashew cream, omitting the yoghurt, and using vegetable oil instead of ghee/butter. Closest substitute for kasoori methi would be dried mint. If Kashmiri chilli not available, use half the amount of chilli powder and half smoked paprika. If jaggery unavailable, brown sugar or honey are acceptable substitutes.

Updated at: Thu, 17 Aug 2023 05:02:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories844.7 kcal (42%)

Total Fat34.5 g (49%)

Carbs112.1 g (43%)

Sugars27.5 g (31%)

Protein25.2 g (50%)

Sodium257.3 mg (13%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Fill a tea/hot chocolate mug with the cashews and warm tap water and allow to soak, ideally for at least 30 mins, then blend cashews and water to a fine cream-like consistency.

Step 2

Put rice on in rice cooker or stove to cook.

Step 3

Dry roast whole spices (cinnamon, cloves, cracked green cardamom, peppercorns) until fragrant. Remove from the pan and add to a bouquet garni bag.

Step 4

Purée chilli, ginger, garlic and onion.

Step 5

Fry cumin and coriander seeds in the ghee for a minute, careful not to burn. Then add onion purée, whole spices, and turn the heat right down to cook the onion.

Step 6

Then add tomato paste and purée, and drop in your vegetables to cook in the gravy, as well as the powdered spices and kasoori methi. Add a further 250ml or so of water or stock and allow to simmer.

Step 7

When vegetables look almost cooked, add yoghurt, cashew cream, jaggery, and salt to taste. Balance sweetness/savouriness.

Step 8

Add paneer to warm in the gravy, and stir in butter. Serve with rice, and roti/naan if you have some, and garnish with a little more yoghurt (watered down with water to be like cream) and kasoori methi. Pictured with roti and a little mango chutney.