Paneer Peas Masala Gravy

   May 20, 2021  2 Comments on Paneer Peas Masala Gravy  Posted in Side Dish for chappathi/Rice
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Paneer peas masala is an onion tomato based gravy. It is a simple receipe that is liked by everyone. It goes well with Jeera or Ghee rice, chappathi and roti. This can be made using fresh peas or frozen peas. Adding peas to this enchances the taste and gives a different flavour to the gravy.

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Paneer Peas Masala Gravy

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Indian
Servings: 5

Equipment

  • Kadai
  • Bowl

Ingredients

  • 200 gm Paneer
  • 3 Nos Onion
  • 3 Nos Tomato
  • 5 Nos Cashews
  • 5 Nos Garlic
  • 1 inch Ginger
  • 1 1/2 tbsp Red chillli powder
  • 1 tbsp corriander powder
  • 1 tbsp jeera powder
  • 1/4 tbsp turmeric powder
  • 1 cup Peas
  • 1 1/2 tbsp Butter
  • 1 tbsp Kasuri Methi
  • 1 tbsp malaai
  • 1 tbsp oil

For marinating

  • ⅔ tbsp red chilli powder
  • ⅙ tbsp turmeric powder
  • ⅔ tbsp garam masala
  • 2 tbsp curd
  • 1 tbsp Kasuri methi
  • 1 tbsp corrainder powder

Instructions

  • Chop the onions and tomatoes and add it to the kadai. Add ginger and garlic to this.
  • Soak cashews in hot water for 10 minutes.
  • Cut the paneer into cubes and add the ingredients mentioned in the marinated list except curd. Add kasuri methi by crushing in your hands
  • Add curd and mix everything well. Let this marinate for 15 to 20 minutes.
  • If you are using fresh peas cook it in hot water for 10 minutes. It will become soft.
  • If you are using frozen peas you can use it directly.
  • Once the onion tomato mix cools down transfer it to the mixie jar and grind it to a smooth paste.
  • Keep a kadai in the stove add butter and oil.
  • Add bay leaf and cinnamon stick and saute it.
  • Add the grounded paste and let it boil for 5 minutes in medium flame.
  • Add turmeric, chilli powder, corriander, jeera powder and salt.
  • Add the cooked peas or frozen peas at this stage.
  • Mix it well and cover it with a lid. Keep it in medium flame.
  • Let it boil for 10 minutes.
  • After boiling oil starts to ooz out. Add paneer at this stage.
  • Check the consistency and water accordingly. Let this boil for 3 -4 minutes.
  • Switch off the flame and kasuri methi malai and chopped corriander leaves.
  • Mix it well and cover it for 10 minutes.
  • Paneer peas masala gravy is ready to serve.
Author: shatveek

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