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Peppery paneer potato peas

Here is a rich and creamy curry which make for a classic fusion dish. This recipe today presents a ‘white’ sauce which is made with ‘light’ ingredients and yet provides a decadent and creamy bite.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Fusion
Servings: 8

Ingredients

For the Gravy -

  • 1 large White Onion coarsely chopped
  • 1 tbsp Slivered Almonds
  • 1 tbsp Khus khus Poppy seeds
  • 1 tsp Peppercorn melange
  • 5 pods Garlic sliced
  • 1 large Jalapeno sliced rounds
  • 1 cup Oat milk

The Veggies -

  • 1 cup Paneer cubes (or Tofu cubes) browned and crispy
  • 1 cup Potato cubes Cooked
  • 1/2 cup Green Peas if frozen thawed
  • 1 tsp Pepper powder
  • 2 tbsp Cilantro leaves finely-chopped

Instructions

  • Take a large dutch oven, add a few teaspoons of oil, add all the gravy ingredients (except Oat milk), put the lid on and let it sweat for 5 minutes 
  • Cool and grind the cooked gravy ingredients to a fine paste in a blender with water
  • Return the ground paste to the Dutch oven and let it simmer on low heat for 10-20 minutes until the raw smell disappears and the gravy looks cooked
  • Add the oat milk
  • Add the paneer (or tofu), potatoes, peas; salt and pepper powder; mix well
    Let it simmer for 5 minutes
  • Turn of heat and garnish with plenty of cilantro leaves
  • Top with fresh cracked pepper