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Methi Matar Paneer Curry

Methi Matar Paneer Curry

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35

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

  • 01

    Heat oil in a pan

  • 02

    Add bay leaf and all whole spices. Saute for 1 minute

  • 03

    Add onions and ginger garlic paste. Saute until onions are translucent and raw aroma disappears

  • 04

    Add all spice powders, green chillies and mix well

  • 05

    Saute for 30 seconds. Add tomato puree and mix well

  • 06

    Saute for 6-7 minutes

  • 07

    Add methi leaves and green peas. Mix well. Saute for 3-4 minutes

  • 08

    Add salt and sugar. Mix well. saute for 1 min

  • 09

    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

  • 10

    Now add paneer and mix well. Cook for 2 minutes

  • 11

    Garnish with chopped coriander leaves and serve hot with roti or pulao

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