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Peas and paneer cashew gravy

Peas and paneer cashew gravy

Published on May 4, 2021 | In | By
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Busy days need quick recipes which are wholesome as well as delicious. We rarely cook with green peas during this time of my year but since it came from our aunt’s garden in the hills it was used with a whole lot of love, to make this gravy for a weekend lunch. The Longpi wok is so lovely to make these gravies in and it always reminds me of the enterprising women form Meghalaya who craft these stone utensils by hand.

Paneer is an ingredient which is well liked at home. Like any other Indian household of paneer loving family members, this is an ingredient which has been experimented with a lot. It has rarely let us down. During the lockdown of April 2020, so many of us exchanged easy recipes which involved minimal dishes . Less washing up and less waste.

I have versions of this cashew gravy on my website with paneer and bell peppers. I have also made it with both eggs and mushroom .I love how by adding or excluding one or two ingredients the whole taste profile of this gravy changes. The egg gravy has turmeric, this one doesn’t…just because I liked to keep the creamy white base with the pops of green and  toasty edges of paneer as is. you can really play around with this base and tweak it to your liking….very foolproof recipe that way ! It’s very flavourful and comes together super quick. Do try.

 

Links for the turmeric cashew gravy & Longpi Pottery

Paneer and vegetable cashew gravy </a

Longpi Pottery </a

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Ingredients

  • Paneer- 200 gms- cut into cubes
  • Green Peas- 100 gms ( shelled and boiled)
  • Ginger- 1 " piece
  • Garlic -1 clove
  • Cashews-15
  • Green chillies- 5
  • Cloves-2
  • Cardamom-1
  • Garam maslala-1/2 tsp
  • Coriander leaves and stems- 1/4C
  • Salt to taste
  • Coconut oil-2-3 Tbsp
  • Black pepper- 1/2 tsp
  • Onion- 1 cut into squares
  • Water - 4-6 C + for soaking the cashews

Instructions

  1. Soak the cashews in 1 C of water for 20 -30 minutes.
  2. After 30 minutes, drain and add to a mixer jar. Add in the ginger, garlic, salt and a little water (2 Tbsp) and grind to a smooth paste. After the cashew has broken down, if necessary can add a little more water for a smoother consistency, Set aside
  3. Take a wide, deep pan and add the coconut oil. Set it on low heat. Add the cloves and cardamom. Add the green chillies and onion squares and saute' until the onions are soft. Add the paneer cubes and keep tossing gently until the edges turn golden. Add the peas and mix well. Add salt.
  4. Add the water- 4 C and let it come to a boil. cover for 2 minutes. Turn off the heat and add in the cashew paste. Turn on the burner again to a slow flame and keep stirring on a low simmer until the gravy thickens to the required consistency . Taste and check seasoning. Adjust if necessary.
  5. Take off the fire. Garnish with coriander leaves and stems and garam masala.
  6. Tastes good with a light pulao or roti.

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