- Paneer – 175gms
- Frozen Green Peas – 100gms (1/2Cup)
- Dried Fenugreek Leaves – 1/2Tbsp
- Milk – 50gms (1/4Cup)
- Onions – 2(60gms)
- Tomato – 1(90gms)
- Soya Chunks – 13
- Cashew Nut Pieces – 1Tbsp
- Ginger – Small Piece
- Garlic – 1Small Clove
- Cinnamon – Small Piece
- Cloves – 2
- Black Cardamom – 1
- Star Anise – 1/2Piece
- Caraway Seeds (Shahjeera) – 1tsp
Take caraway seeds, cinnamon, cloves, black cardamom and star anise into a plate & keep it aside.
- Turmeric Powder – 1/4tsp
- Red Chili Powder – 1 1/2tsps
- Coriander Powder – 3/4tsp
- Rostaed Cumin Powder – 1/8tsp
Take red chili powder, turmeric powder, coriander powder and roasted cumin powder into a plate and keep it aside.
- Salt – To Taste (3/4tsp)
- Water – 1/2Cup (130gms) For Paste
- Water – 1/2Cup (130gms) For Gravy
- Chopped Coriander Leaves – 2Tbsps
- Oil – 1Tbsp For Paste
- Oil – 1Tbsp For Gravy
Cut paneer into cubes. Peel onions and chop them into small pieces. Wash tomato and chop it into small pieces. Wash ginger and chop into small pieces. Peel garlic and chop into small pieces.
Heat a pan and add oil. When oil is hot add cashew nut pieces and fry stirring on low flame. When cashew nut pieces start changing color add the mixed spices (caraway seeds, cinnamon, cloves, black cardamom and star anise). When caraway seeds start spluttering add the chopped onions and mix. Add chopped garlic and fry stirring till onions turn translucent. Then add ginger pieces, dried fenugreek leaves, chopped tomatoes and soya chunks. Mix all well properly and cook covered on low flame for 5 minutes stirring once after 3 minutes. Cook the mixture till tomatoes are soft and switch off the flame and allow to cool for a while. Take a mixie jar and add the prepared mixture and water and grind to a smooth paste. Take the paste into a bowl and keep it aside.
Heat a pan and add oil. When oil is hot add the spice powders mix and mix. Immediately add the ground paste and mix well. When the mixture appears dry add some milk and mix and cook till all milk evaporates. Again add some more milk and mix and cook till milk is absorbed in the gravy. Repeat this process of adding milk and mixing and cooking till all the milk is exhausted. Adding milk smoothens and adds body to the gravy. Then add green peas and mix. Add sufficient water to get the required consistency. Add salt and mix properly. At this stage taste the gravy and adjust seasonings if required. Allow the gravy to reach a boil and then add paneer cubes and mix gently. Cover the pan and cook on low flame for 5 minutes. Remove lid and observe that paneer cubes appear swollen after absorbing the gravy. Mix gently and add some chopped coriander leaves and mix. Transfer the prepared paneer matar curry into a serving bowl and garnish with remaining chopped coriander leaves. This curry tastes good with mixed vegetable pulao, parathas, roti naan, jeera rice or even with plain rice. To get rich and creamy texture, add 2 to 3Tbsps of cream before adding coriander leaves. Serve hot as an accompaniment dish.
Points To Observe:
Use fresh paneer to make this curry. For rich taste use malai paneer.
Addition of soya chunks give body to the curry, and also gives a smooth texture to the gravy without adding any extra calories.
Do not add all the milk at once while making the curry as it may curdle. Add little by little and cook and observe the gravy becoming smooth and fluffy.
For easy grinding soak soya chunks in water for 15 minutes and then squeeze to remove extra water before adding to the pan.
For creamy taste and texture add some cream and cook for a minute. However without cream also this curry appears smooth and creamy because of soya chunks. So, calorie conscious people may avoid adding cream and others may add cream.
Serve this tasty paneer matar with mixed vegetable pulao, parathas, roti naan, jeera rice or even with plain rice.
Click here to participate on the Blog Discussions and make GAYATRIVANTILLU content richer!!!
If you too have a recipe to share, click here to submit
|Our Earlier discussions on the Blog
|Your Earlier comments on the Blog
|Your emails to firstname.lastname@example.org
|Click here to see YouTube Comments