Paneer & Peas Recipe- Dagar Ka Phool Spice Indian Curry

Last Updated on 6 months ago by Neha Deshmukh

Paneer & Peas Recipe – Dagar Ka Phool Spice Indian Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a fragrant and flavorful Paneer & Peas curry, elevated with the unique touch of Dagar Ka Phool spice. I first stumbled upon this spice during a trip to Rajasthan, and I’ve been hooked ever since. It adds such a wonderful depth to dishes, and I think you’ll absolutely love it in this creamy, comforting curry. It’s easier to make than you think, and perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This Paneer & Peas curry isn’t just another Indian dish. It’s a beautiful blend of textures and tastes. The soft paneer and sweet peas are coated in a rich, aromatic gravy, with a subtle floral note from the Dagar Ka Phool. It’s a relatively quick recipe, ready in about 30 minutes, and it’s surprisingly easy to make – even if you’re new to Indian cooking. Plus, it’s a fantastic way to impress your family and friends with something a little different!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 tablespoons oil
• 1 tablespoon ghee
• 12 oz / 340g paneer (cut into bite-size chunks)
• 1 teaspoon salt (or more, to taste)
• ½ teaspoon turmeric
• ½ teaspoon sugar
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 1 teaspoon Dagar Ka Phool spice (stone flower)
• 1 teaspoon Kasoori Methi – dried fenugreek leaves
• 3 green cardamoms
• 1 cinnamon stick
• 2 garlic cloves (roughly chopped)
• 1 inch fresh ginger (roughly chopped)
• 1 medium size red onion (5.65 oz / 161g, roughly chopped)
• 1 medium size tomato (5.65 oz / 161g, roughly chopped)
• 1 teaspoon coriander powder
• ½ teaspoon Kashmiri chili powder
• ½ teaspoon garam masala powder
• 1 cup frozen or fresh green peas
• Fresh cilantro leaves for garnish
• ½ cup heavy whipping cream (optional)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Dagar Ka Phool (Stone Flower): This is the star of the show! Dagar Ka Phool is a unique spice, traditionally found in Rajasthan. It has a slightly smoky, earthy flavor with a subtle floral aroma. It’s known for its digestive properties and adds a wonderful depth to curries. You can find it at Indian grocery stores or online. If you absolutely can’t find it, you can omit it, but it really does make a difference!
• Ghee vs. Oil: I love using a combination of both. Ghee adds a beautiful richness and aroma, while oil helps to balance it out. You can use all ghee if you prefer, but be mindful that it has a lower smoke point.
• Paneer: Paneer is a fresh, non-melting cheese. You can find different types of paneer depending on where you are. Some are softer, some are firmer. I prefer a slightly firm paneer that holds its shape well during cooking.
• Kashmiri Chili Powder: This isn’t about heat, it’s about color! Kashmiri chili powder adds a vibrant red hue to the curry without making it overly spicy. It has a mild heat level, so feel free to adjust the amount to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and fennel seeds. Let them sizzle for a few seconds until fragrant.
2. Add the chopped garlic and ginger to the pan and sauté for another few seconds, until lightly golden.
3. Now, add the chopped onions, salt, and turmeric. Cook until the onions soften and turn translucent – about 5-7 minutes.
4. Stir in the chopped tomatoes, Kashmiri chili powder, and coriander powder. Cook for another 5 minutes, until the tomatoes soften and break down.
5. Carefully transfer the onion-tomato mixture to a blender and blend until smooth, or semi-smooth if you prefer a little texture.
6. In the same pan, heat the ghee. Add the sugar, Dagar Ka Phool, cinnamon stick, Kasoori Methi, and cardamoms. Sauté for about a minute until fragrant. This step really blooms the spices!
7. Pour the blended mixture back into the pan. Cook for 2 minutes, stirring continuously to prevent sticking.
8. Add the paneer cubes and green peas. Gently stir to coat them in the gravy. Cook for 3 minutes, allowing the paneer to warm through and the peas to soften.
9. Adjust the salt if needed. Sprinkle in the garam masala powder and cook for another 2-3 minutes.
10. If you like a creamier texture, stir in the heavy cream. It’s totally optional, but it adds a lovely richness.
11. Garnish with fresh cilantro leaves and serve warm!

Expert Tips

• Don’t overcook the paneer! It can become rubbery if cooked for too long.
• If your gravy is too thick, add a splash of water. If it’s too thin, cook for a few more minutes to allow it to reduce.
• Toast your spices! Briefly dry-roasting whole spices before grinding them (or using pre-ground) intensifies their flavor.

Variations

• Vegan Adaptation: Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water. You can also use cashew cream instead of heavy cream.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Adjust the amount of Kashmiri chili powder to control the heat. You can also add a pinch of cayenne pepper for extra spice.
• Festival Adaptations: This curry is lovely served during festivals like Diwali or Holi. It pairs beautifully with rice, roti, or naan. My grandmother always made a slightly sweeter version for special occasions!

Serving Suggestions

This Paneer & Peas curry is best served hot with:

• Steamed basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavor actually develops even more overnight!

FAQs

Q: What is Dagar Ka Phool and where can I find it?

A: Dagar Ka Phool (stone flower) is a unique spice with a smoky, earthy flavor. You can find it at Indian grocery stores or online retailers.

Q: Can I use frozen paneer in this recipe?

A: Yes, you can! Just thaw it completely and pat it dry before adding it to the curry.

Q: How can I adjust the sweetness level in this curry?

A: Adjust the amount of sugar to your liking. You can also add a touch of honey or maple syrup.

Q: What is the best way to prevent the paneer from becoming rubbery?

A: Don’t overcook the paneer! Add it towards the end of the cooking process and cook just until it’s warmed through.

Q: Can this curry be made ahead of time?

A: Yes, you can make the gravy ahead of time and store it in the refrigerator for up to 2 days. Add the paneer and peas just before serving.

Enjoy this delicious and aromatic Paneer & Peas curry! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!