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14 November 2013,04:59 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak cashew nut and poppy seed in 2 tablespoon hot water for 15 minutes. Grind them to a smooth paste.
  • Heat oil in a pan and add jeera, onion and fry till it becomes golden brown in colour.
  • Add grated ginger and garlic. Cook till the raw smell goes.
  • Add the masala powders. Add pureed tomato, salt and kasuri methi.
  • Mix well and Cook for 3 minutes.
  • When oil starts appearing, add paneer and peas. Mix well.
  • Add hot water. Bring it to a boil, reduce the heat. Cover and cook till the gravy thickens.
  • Add cashew poppy paste. Mix well and add to the curry.
  • Stir and let it cook for 5 minutes. Garnish with chopped coriander leaves and remove from flame.


  • 250 grams Paneer
  • 100 grams Peas
  • 2 medium sized Onion, chopped finely
  • 2 teaspoon grated ginger and garlic
  • 2 teaspoon Chilli powder
  • 3 teaspoon Coriander powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Garam masala
  • 2 medium sized Tomato, pureed
  • ½ tablespoon Kasuri methi
  • ¼ teaspoon Jeera  
  • 1 tablespoon Cashew nut
  • 1 teaspoon Poppy seeds
  • Salt to taste
  • IDHAYAM Sesame Oil for frying
  • Few Coriander leaves

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