Minty Creamy Curried Paneer and Peas (or tofu ) with Almond butter

Sometimes when I am pressed for time and I have to prepare something that the whole family will love, I make peas and paneer dish. Traditionally in the restaurants they add cream and cashewnuts making it very rich in taste, texture and not to forget in Calories !!! 

Off course so when I make it, I try to make it as healthy as possible by including different greens. And to give it creamy texture I have added almond butter, voila now it is creamy without the cholestrol ( from the actual cream ) but it  will also provide good fats from the almonds thereby helping with good cholestrol. 

Generally cilantro is herb most commonly used herb in Indian cuisine but this time with surplus of aromatic mint in my yard I decided to use mint not as a garnish but used it generously so that it makes this generally dense heavy dish refreshing, light and aromatic and offcourse very summary.

Hope you will enjoy this dish as much as my family did.

Ingredients

1 lb. paneer or tofu cubed into 1′ pieces

1 1/2 cup frozen or fresh peas

1 small tomato

1 large red onion peeled

1′ piece of ginger

1 tbsp. almond butter

2 cloves of garlic

2 green chillies

1 tbsp. oil or ghee

3/4 cup of mint leaves

1/2 cup strained tomato puree  

1/2 tsp. nigella seeds

1/2 tsp. turmeric 

1/2 tsp. red chilli powder

salt to taste

 

 

photo 2

METHOD

 

1. In a chopper chop green chillies, onion, ginger and garlic. It should be very finely chopped, have texture and not ground into a paste.

2. Heat the ghee in a heavy bottom pan add Nigella seeds and saute’ the above mixture till fragrant and translucent ( 4-5 min. on medium heat).

3. Now add peas and cook for 7-8 min. you may add a little water if the mixture starts to stick to the pan. Add the turmeric and red chilli powder.

4. In the same chopper finely chop the mint leaves, put aside.

5. In a mixer or the same chopper blend the tomato, almond butter and the tomato puree.

6. Once the peas are softened add tomato, almond mixture and let the curry heat thoroughly. If it is too thick add 1/4 cup of water. You may add salt now.

7.Add cubed paneer at this stage so it can soak up the different flavours.

8. After few minutes add the mint leaves and mix well and turn off the stove and allow the cool refreshing minty flavour to permeate into the peas and paneer.

9.Serve steaming hot with naan bread, chapatis or rice. Enjoy !!!

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