Paneer is our favorite and have been making different variations of gravies with it. I love fresh fenugreek leaves and Methi Matar Malai is such a delicious gravy. Taking inspiration from it I prepared this simple Methi Paneer Peas gravy with Kasuri Methi leaves. Since I didn’t have access to fresh methi leaves I made the gravy with Kasuri Methi leaves. I have made Chapathi with Dried Kasuri Methi leaves as well. You can check the recipe here.
This Methi Paneer gravy doesn’t require any onion or garlic. It is a change from the regular Tomato base masala we usually use for Paneer and other sidedishes for Roti. I couldn’t take step by step pictures when I prepared it for lunch yesterday. Shall definitely add the pictures whenever I make it again
Notes :
- If you are adding fresh fenugreek leaves, you need to first saute them with a pinch of salt and turmeric and then add it to the gravy
- If you don’t have Green Peas you can omit it and if you want you can even add Sweet Corn to the gravy
- I keep it real simple without adding any other veggies like capsicum or tomato or onion. If you want you can add more veggies too
- The same Methi Paneer Peas recipe works well with Tofu as well. Omit Paneer and add Tofu, Peas, Kasuri methi leaves
Our Sunday Lunch was a very simple Ghee Jeera Rice prepared in Instant Pot, Green Moong Bean Masala and Methi Paneer Gravy. The following measurement serves two.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
- 250 gms Paneer
- 1 cup Frozen Green Peas
- 10 Cashewnuts
- 2 Cups Milk
- 2 tablespoon Kasuri Methi Leaves
- 1/2 teaspoon turmeric
- 1 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoon MDH Kitchen King Masala Powder if you don't have this powder add 1 tsp of Coriander + Garam Masala powder
- 1 teaspoon salt
- 1 teaspoon Oil
Ingredients
|
|
- Soak Cashewnuts in 1/4 cup warm milk for 5 minutes. If you don't have time to soak then no worries just grind cashews to a coarse powder first and then add milk to make it to a smooth paste.
- The store bought Paneer was soft and hence I didn't soak Paneer in water before cooking. In case if the Paneer slab you have at home is hard then soak in water for atleast 20 mins, drain water. This will soften the Paneer
- Heat oil in a pan and add Paneer cubes, frozen peas. Add salt, turmeric powder, Chilli Powder. Saute for 2-3 minutes and remove them from pan..Keep them aside
- Grind soaked Cashews to a smooth paste
- In the same pan add Cashew Paste, remaining milk and keep stirring for a minute
- Now add sauteed Paneer, Peas and add dried Kasuri Methi Leaves, MDH kitchen king masala powder
- Mix them all together. Adjust salt and let the mixture boil for one or two minutes. The gravy will start to thicken
- Turn off heat. Also you can add more milk if you want and can alter the consistency of the gravy based on your preference
- Delicious and Creamy Methi Paneer Peas gravy is ready to be served.
1. Increase the quantity of turmeric if you want the gravy to be slightly yellowish. You can skip turmeric altogether and add more milk if you want the gravy to be white in color
2. Adding veggies is totally optional. However if you want to prepare this gravy for a big group of people you can add Onion, tomatoes,Carrot & Beans along with Paneer. Saute the veggies first, then add dry masala powders, paneer and green peas. Later add cashew paste and milk to bring them all together