Total Time:

Prep Time:20 mins

Cook Time:30 mins

Ingredients:

• 2 tablespoons oil or 2 tablespoons ghee
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon cumin seed
• 1 small onion
• 1/4 teaspoon ginger
• 3 -4 garlic cloves
• 2 large tomatoes
• 1/4 teaspoon sugar
• salt (to taste)
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric powder
• 3/4 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/4 cup water (or as needed)
• 1 cup peas
• 1/4 cup heavy cream
• 2 tablespoons fresh cilantro

Directions:

1. 1
   Heat oil and fry paneer cubes till they turn golden brown. Set aside.
2. 2
   In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
3. 3
   Add chopped onions, ginger and garlic and cook until onions soften.
4. 4
   Add tomato, salt, sugar, and cook till the tomatoes soften.
5. 5
   Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
6. 6
   Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
7. 7
   Add the peas.
8. 8
   Cook just until the peas are tender.
9. 9
   Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
10. 10
    Garnish with cilantro.

50min

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Om Namo education

00:02

Total Time:1 hr

Prep Time:15 mins

Cook Time:45 mins

Ingredients:

• 2 (5 ounce) bags Baby Spinach
• 1 large onion
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1/2 teaspoon chopped garlic
• 1/2 cup chopped tomato
• 3 tablespoons plain yogurt
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 8 ounces paneer cheese, cut into cubes
• 1/4 cup heavy cream

Directions:

1. 1
   Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
2. 2
   Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
3. 3
   Then add garlic and chopped tomatoes, and reduce heat.
4. 4
   Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
5. 5
   Add coriander, garam masala, paprika, and salt, mixing well.
6. 6
   Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
7. 7
   Remove from heat.
8. 8
   Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
9. 9
   Slowly stir in heavy cream, and heat through on low heat.
10. 10
    Add paneer cubes.
11. 11
    Serve.

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Om Namo education

21:29