Paneer Peas Gravy in Tamil / paneer Matar Curry For Chapati

Written by: Kannathal chinniah

Paneer Peas Gravy
Paneer Peas Gravy in Tamil / paneer Matar Curry For Chapati

This paneer peas gravy or paneer matar curry is a delicious side dish for chapati, roti,naan. You could watch  Tamil video recipe also. Now  let us learn this paneer matar gravy…

 Ingredients

Paneer – 200 g cubed

Peas – 1 cup

Onion chopped – 1/2 cup

Curry leaves

Sugar – optional

To Grind

Onion – 3

Tomato – 2

Cashews – 7 no.

Ginger – small piece

Garlic – 3 cloves

Coriander powder – 1 tbsp

Chilli pdr – 1 tsp

Cumin pdr – 1 tsp

Turmeric pdr – 1/6 tsp

Cardamom pdr – 1/5 tsp


Method

1. Shallow fry the paneer pieces for 2 minutes on each sides. Set aside fried paneer.

2. I have chosen fresh peas for this recipe. For cooking fresh peas, single pressure sound will be perfect. Set aside the cooked peas,

3. Fry all the ingredients to grind, ie, heat a tbsp of oil and saute onion, ginger, garlic till they turn tender. Then add cashews and stir for a minute followed by all spices. Then saute tomatoes till it becomes mushy. Let it cool down for room temperature and grind it to a fine paste, set aside.

4. In a kadai heat a tsp of ghee, saute onion and curry leaves for a minute, then add ground masala paste. Let it boil for 2 minutes till it starts to expel oil as an outer layer. Then add cooked peas and fried paneer. Add salt and required water.  Let it boil for 3 more minutes.

5, Adding 1/2 tsp of sugar ( optional ) will increase the taste of this gravy. It will give mild sweet taste. Garnish this peas paneer gravy with cilantro and serve with chapati, roti, bread.



Note

1. If you choose dry peas, then soak it in water for 4 hours and pressure cook it for 2 sounds. Fresh peas pot cooking needs 10 minutes on high flame approximately whereas, dry peas need 25 minutes on high flame.

2. I have added cashews for thickening the gravy. You can add a tbsp of fried peanuts, a tbsp of roasted gram ( pottukadalai )or 7 to 8 almonds instead of cashews.

3. You can add 2 tbsp of fresh cream to get rich taste with this paneer peas gravy.

Paneer Peas Gravy / paneer Matar Curry For ChapatiPrep time: 15 mins Cook time: 15 mins Total time: 30 minsPaneer Peas Gravy / paneer Matar Curry For ChapatiSummaryThis paneer peas gravy or paneer matar curry is a delicious side dish for chapati, roti,naan. You could watch video recipe also. Now let us learn this paneer matar gravy.






    Ingredients
  • 200 g Paneer
  • 1 cup Peas
  • 1/2 cup Onion chopped
  • 1/4 tsp Sugar
  • 3 no Onion
  • 2 no Tomato
  • 7 no Cashews
  • 1 inch no Ginger
  • 3 no Garlic
  • 1 tbsp Coriander powder
  • 1 tsp Chilli pdr
  • 1 tsp Cumin pdr
  • 1/6 tsp Turmeric pdr
  • 1/5 tsp Cardamom pdr
    Directions
  1. 1. Shallow fry the paneer pieces for 2 minutes on each sides. Set aside fried paneer.

    2. I have chosen fresh peas for this recipe. For cooking fresh peas, single pressure sound will be perfect. Set aside the cooked peas,

    3. Fry all the ingredients to grind, ie, heat a tbsp of oil and saute onion, ginger, garlic till they turn tender. Then add cashews and stir for a minute followed by all spices. Then saute tomatoes till it becomes mushy. Let it cool down for room temperature and grind it to a fine paste, set aside.

    4. In a kadai heat a tsp of ghee, saute onion and curry leaves for a minute, then add ground masala paste. Let it boil for 2 minutes till it starts to expel oil as an outer layer. Then add cooked peas and fried paneer. Add salt and required water. Let it boil for 3 more minutes.

    5, Adding 1/2 tsp of sugar ( optional ) will increase the taste of this gravy. It will give mild sweet taste. Garnish this peas paneer gravy with cilantro and serve with chapati, roti, bread.

Yield4

Serving size: 1 medium plate
Calories per serving: 50 calories
Fat per serving: 20g

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Written by: Kannathal chinniah

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