Cooking Methods

  1. Boiling
  2. Simmering
  3. Sautéing
  4. Kneading
  5. Pureeing

Ingredients

  • 100g peas
  • 2 tomatoes
  • 60ml cashew nuts
  • 1 tbsp. mixed masala
  • 2tbsp garam masala
  • 1tsp ground cumin
  • 1tsp ground coriander
  • ½ tsp chili powder
  • 1tsp turmeric
  • 1tsp salt
  • 1tsp sugar
    • 100ml water
    • 3 garlic cloves
    • 1 root ginger
    • 1 onion
    • 2tbsp oil
    • ½ tsp cumin seeds
    • 1stick cinnamon
    • 3 cardamom pods
    • 3 star anise

Method

  1. In a pot put in the tomato(cut into quarters), cashew nuts, mixed masala, garam masala, ground cumin, ground coriander, chili powder, turmeric, salt, sugar and water.
  2. Bring this to boil for approximately 15 min over a medium heat
  3. Remove from heat and blend until a smooth paste is formed, then put into a bowl and set aside
  4. In a blender place the garlic, ginger, onion(cut into pieces) and 50ml water to assist in the blending process
  5. Heat the oil in the pan then add the cumin seeds, cinnamon, star anise and cardamom. Fry this for a minute then add in the onion puree and continue to fry for another 3 minutes until the oil oozes out
  6. Then add in the tomato and spice mixture. Allow to cook for 5 minutes then adjust the flavor accordingly adding more water, salt, sugar or spices if required.
  7. Allow this mixture to cook for 15 min then add in the peas and paneer and cook for another 2 minutes until all the flavors are infused.

Ingredients for Roti

  • 1 cups flour
  • ½ tsp salt
  • 1 tbsp. oil
  • 1 tsp butter
  • Boiling water

Method

  • Sift together flour and salt
  • Add the oil and the butter into the flour and mix till it resembles crumbs
  • Add just enough boiling water to form a soft dough
  • Roll into rounds and fry in heated flat pan till cooked

DID YOU MAKE THIS RECIPE?

Tag @jhbculinarypastry on Instagram and hashtag it #jhbculinarypastry.

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Author: Shona Mills

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