This is a lovely yellow cream curry with soft cheese cubes and sweet peas. The hotness of chilies and ginger comes through beautifully. Try it.
What I used: Serves 416 oz pack or 2 cups of Paneer (Cottage cheese) diced to cubes (Vegans, substitute this ingredient with tofu)
2 cups green peas
1 cup onions diced
1 cup fresh whole cream
2 green hot chilies slit lengthwise
Salt to taste
2 tsp oil
¼ tsp mustard and cumin seeds
A sprig of curry leaves
Grind these together:
8-10 green hot chilies
1 tsp whole garam masala (4 cloves, 2 inch cinnamon bark, 2 green cardamoms)
1 tsp ginger paste
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin
Grind the ingredients to make a paste. Set aside.
Add oil in a saucepan. On medium heat, add in the mustard and cumin seeds and allow them to splatter, put in the curry leaves, onions and slit green chilies and cook until they are soft and transparent. Toss in the ground paste and cook the mixture for 5 minutes on medium-high heat.
Add the raw paneer cubes and peas together. Add salt and cover the curry to cook in a low simmer for about 10 minutes. Once the paneer cubes are soft and cooked through, add the cream and give a gentle stir. Let the whole mixture bubble for a few minutes. Turn off the heat. Serve hot with chapathi or rice. Enjoy!