Mattar Paneer Malaikari

My children absolutely love paneer and cannot get enough of the stuff, this is with all three of them! Their love for it is amazing!
When they were young my children they would run down the stairs to ask if I was making paneer because they could smell the Bengali gharam masala which they love too!
If given the choice my children will always prefer to have the home-style paneer curry as opposed to it being served up restaurant style.

This particular one is rich with the addition of cream some people do add butter but I tend to start the curry off with ghee and just finish it off with the cream which gives it a beautiful velveteen finish which is rich and decadent. This dish is definitely a big winner with my family and whenever I cook this my girls is all I ever think about and always will.
I always make extra amounts because as long as there is one paneer at home the girls will simply eat just that until the last bit has been consumed.

Please give this recipe a try. Do bear in mind that the finishing flourish is with a pinch of Bengali Gharam masala which I have previously explained is simply home ground cardamom and cinnamon just sprinkled moments before you take the dish off the heat.

Use a pan you can do the pre pep and your curry. A non stick karai pan will be best.

PRE PREP:

2 med potatoes peeled and cut into 1 inch cubes.
1 block of Paneer cut into cubes.

1 tsp tumeric
1 tsp salt
4 tbsp oil
1 tbsp dried Kasuri methi leaves
Oil to saute

In a bowl, mix the above with your paneer
And potatoes.

In your pan when hot add your oil. When hot add the salt and turmeric. First saute potatoes then paneer till golden…remove with slotted spoon and set aside.

For curry:

3 tbsp ghee
2 bay leaf torn
2 dried chillies torn
2 tsp panch puran
1 tsp sugar
2 fresh chillies slit
1 cup frozen peas
1 pot of single cream at least 250ml
Butter ghee to drizzle

Spice paste:
Mix with 3 tbsp water spices below.
3 tsp cumin powder
2 tsp coriander powder
1 tsp chilli powder
2 tsp kashmiri chilli powder
1 tsp turmeric
1 tsp salt
Bengali gharam masala.
(Half teaspoon of each Cinnamon and whole cardamom pods ground separately into powder). A pinch to sprinkle at end.

METHOD:

Malai curry

Using the same pan add the ghee. When this melts and heats add the cinnamon, cardamoms, bay leaf, torn dried chillies.
Let them infuse for a few seconds.

Reduce your heat and add the powdered spice paste to the pan.
It will steam/spit here which is a good sign.
Add salt and continue to cook the spices till the ghee splits.
Keep adding splashes of water and cooking till oil splits. Repeat this a few times.This stage is very important.

Now add panch puran, let it sizzle and wait till it darkens and becomes aromatic.

Next add in your sauted potatoes and paneer to your spices. Add 3 tbsp water.
Cook this off until the oil is cratering and splitting stirring frequently.

When the veg is half cooked add 3 cups of hot water, slit fresh green chillies. Stir this in and gently cook covered till almost done.
Now add a carton of single cream, put it on the lowest setting you have and cook for 3 to 4 minutes. Do not raise the heat as the cream will split.

Add your peas, sugar, half tsp each of Bengali Gharam Masala, stirring well and gently. Allow your veg and paneer to cook in the spices, adding splashes of water and continue cooking covered on med/low heat. Keep checking and just fold over so not to break veg.

Taste for seasoning. Adjust if required.

Sprinkle half tsp cinnamon powder and cardamom for that true traditional Rosha taste and flavour. Lastly a drizzle of desi ghee.

The potatoes will absorb some sauce after cooking process.

Serve with rice.

Step by step pics below.