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Press saute, add ghee and once it melts, add cumin seeds. Once the cumin seeds brown, add the serrano pepper and stir-fry for a minute.
Add the peas, water, onion masala, spices, paneer and mix well.
Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
Stir the heavy cream into the pot, garnish with cilantro and serve.
Melt ghee in a dutch oven or heavy-bottomed pot over medium heat, add cumin seeds and once they start to splutter, add the serrano pepper, and stir-fry for 30 seconds. Then add the water, onion masala, peas, spices and mix well.
Bring the mixture to a boil, then reduce the heat to medium, add the paneer and cover with a lid. Cook for 1-2 minutes (if using frozen onion masala, just make sure it has melted into the sauce).
Remove the lid, stir, add the cream and cook for another minute.
Garnish with cilantro and serve.
In step 1, after you brown the cumin seeds, stir-fry the onions for 5-6 minutes, or until they begin to brown. Then add the garlic and ginger along with the serrano and stir-fry for a minute, then add the tomatoes and stir-fry for 5 minutes or until they cook down. Use an immersion blender to puree until smooth (or add to blender then pour back into the pot). Proceed with the rest of the recipe.