Methi Matar Paneer Curry

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Methi Matar Paneer Curry

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min

Ingredients

Serves : 3
  • 1.5 cups chopped methi leaves


  • 150g cubed paneer


  • 1/2 cup fresh or frozen peas


  • 2 -3 tbsp oil


  • 1 small onion finely chopped


  • 2 tomatoes pureed


  • 1/2 teaspoon garam masala


  • 3 tbsp low fat cream


  • 1/4 cup low fat milk


  • 1/2 cup or more water


  • 1 teaspoon salt or to taste


  • 1/4 teaspoon turmeric


  • 1/2 teaspoon or more Kashmiri chilli powder


  • 1 tbsp ginger garlic paste


  • 1 inch cinnamon sticks


  • 2 green cardamom


  • 4 cloves


  • 1 teaspoon cumin seeds


  • 1 teaspoon coriander powder


  • 1 green chillies slit lengthwise


  • 1/4 teaspoon fennel powder


  • 2 tbsp chopped coriander leaves to garnish


  • 1 bay leaf


  • 1/2 teaspoon sugar

Directions

  • Heat oil in a pan
  • Add bay leaf and all whole spices. Saute for 1 minute
  • Add onions and ginger garlic paste. Saute until onions are translucent and raw aroma disappears
  • Add all spice powders, green chillies and mix well
  • Saute for 30 seconds. Add tomato puree and mix well
  • Saute for 6-7 minutes
  • Add methi leaves and green peas. Mix well. Saute for 3-4 minutes
  • Add salt and sugar. Mix well. saute for 1 min
  • Reduce heat to low. Add milk , cream and water. Mix well. Its essential to lower the heat to prevent curdling of milk. I sometimes add 1 teaspoon besan also to prevent it. Adding besan is optional
  • Now add paneer and mix well. Cook for 2 minutes
  • Garnish with chopped coriander leaves and serve hot with roti or pulao