Green chili pepper (also chile or chilli)
(or more; to taste)
2 tbsp
Peanuts
1 pods
Cardamom pods
(black)
1 stick
Cinnamon Stick
(1/2 inch)
2 tbsp
Ghee
(or coconut oil)
1/4 tsp
Cumin seeds
1/2 tsp
Salt
1/2 tsp
Turmeric, powder
1/4 tsp
Chili powder
(to taste)
1 tsp
Garam masala
1/2 tsp
Fenugreek leaves
(dried)
2 tbsp
Coconut milk, sweetened
(optional)
1 cup
Water
120 gm
Paneer, cheese
2 tbsp
Cilantro (coriander)
(chopped; for garnish; optional)
Instructions
Add the tomato, ginger, green chilies, peanuts, cinnamon stick, and cardamom pod to a food processor and process into a smooth paste. Alternatively, these ingredients can be ground with a mortar and pestle. Set aside.
Heat ghee in a pan. Add cumin seeds and cook until they start to brown.
Add the paste prepared in Step 1 to the pan. Season with salt and stir gently. Cook on low to medium heat until the oil separates from the paste - about 3-5 minutes. Stir in 1 Tbsp of water, if the paste starts sticking to the pan.
Once the paste is cooked, add turmeric powder, red chili powder, garam masala powder, and dried fenugreek leaves and stir gently for 1 minute.
Add cream (if using) and water. Mix well and cook for 3-4 minutes.
Add paneer cheese and cook covered on low to medium heat for 4-5 minutes.
Add more water, as per the desired consistency of gravy.
Add chopped cilantro as garnish when serving.
Notes:
FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
