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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.