If rice is made interesting by having it with South Indian curries, Roti’s are relished the most when had with North Indian gravies and paneer gravy is always the premier choice. My personal favorite is the Mutter Paneer. What an incredible combination of peas, paneer, and a tomato based aptly spiced with dry spices. Apart from its mighty taste, this delicacy is also rich in protein which helps you meet your macros for the day. So brothers, try out this version of mine and trust me, it will be worth it.
Ingredients: This would serve 2 people!
- Paneer – 300 gms – Cut in cubes
- Fresh/Frozen Peas – 1 bowl/cup
- Oil/Ghee – 2 Tbsp
- Onion – 1 – Chopped
- Tomato – 1 – Chopped
- Green Chili – 2 – Chopped
- Ginger & Garlic – 1 Tbsp each – Paste
- Cumin – 1 Tsp
- Red Chili, Turmeric, Garam Masala – 1 Tsp each – Powder
- Coriander Powder – 2 Tsp
- Curd – 2 Tbsp
- Cashew & Almond Paste / Fresh Cream – 2 Tbsp
- Kasuri Methi – 1 Tsp – Roasted
- Coriander Leaves – half Cup – Chopped
- Salt & Sugar – To Taste
Time to put on that apron!
- Heat very little oil (1 Tbsp) in a non-stick kadai and lightly sauté the paneer till it gets a light brown color. (You can skip this step if you wish to use raw paneer)
- Heat oil/ghee in a non-stick kadai and add the cumin seeds. Let it brown
- Add the chopped onions and green chilies. Sauté the onions till light golden brown.
- Add the ginger and garlic paste and cook till its raw flavor goes away.
- Add all the powdered spices, and some salt and sugar and stir for a minute on medium flame.
- Add the tomatoes, curd and cashew-almond paste. Mix well and cook till oil starts leaving the masala.
- Then goes the peas. Cover the lid and cook in low flame for 5 minutes.
- Add the paneer cubes and water (as per your gravy consistency). Check the salt. Add some more if needed.
- Finish it with chopped coriander leaves and roasted kasuri methi.