Sometimes when I go through cookery books and food blogs I feel so overwhelmed seeing the different recipes using a wide variety of ingredients, one of a kind techniques and procedures! I wonder sometimes whether I’ll be able to try it all, even if I experiment on a daily basis. Try walking to the kitchen with that feeling and think about what to cook for lunch or dinner, my mind goes blank! Even if my kitchen cupboard is filled with ingredients (which btw, are crying out aloud to be used before expiry) and my fridge looks like a masterchef kitchen pantry (which btw, is a rare to none occurrence) I’ll be at a loss about what to make! Most probably I’ll end up with an egg curry and chapathi :(((
For me cooking on a daily basis is more challenging. You need to come up with something exciting, something different but at the same time it cannot be too rich, both in terms of ingredients and price. Don’t you think so? Anyways, Here’s a new recipe which you can make on a regular basis for lunch or dinner.
Paneer is something that I store in my freezer all the time. Just like eggs, it’s my last resort. Usually I make this paneer peas masala, but we both were getting bored with that, so tried this new recipe. These days I’m trying to use different herbs in my cooking and methi is something I keep buying. Though it has a bitter taste, if you cook it properly you wont taste the bitterness. Also it has many health benefits.
This curry has a nice flavour and it has a creamy texture. It goes well with rice and roti. I do hope you’ll also enjoy this recipe.
Btw, I wanted to tell you one more thing… I’m in Kerala for a month. I’ll be traveling quite a lot so I may not be able to reply to your comments and mails on time. I’m really sorry for the inconvenience. But I promise to get back to you as soon as I can. Hope you understand.
Here’s the recipe..
Recipe adapted from here
Heat oil in a pan and add chopped onion and salt. When it becomes golden brown add minced ginger garlic and chopped green chillies…
Add the masala powders. Cook them for 2-3 mins, till oil starts appearing. Add chopped methi, coriander and mint leaves, Cook for 2-3 minutes…
Add paneer and peas. Mix well…
Remove from fire and add whisked yogurt and water gradually. Mix well. Cook on low flame for 5-7 mins. Keep stirring continuously, otherwise the gravy might curdle. Add a pinch of garam masala. Remove from fire…
- Paneer – 200 gms, cut into cubes
- Green peas – ½ cup (I used frozen peas)
- Onion – 3-4 small-medium, chopped
- Crushed/minced ginger and garlic – 1.5 – 2 tspn, each
- Green chilli – 3, chopped
- Turmeric powder – ½ tsp
- Coriander powder – 2 tspn
- Pepper powder – ¼ tsp
- Cumin powder – ¼ tspn
- Garam masala – 1 tspn
- Fresh methi leaves – 1 cup, chopped (small-medium bunch)
- Coriander and mint leaves – 1 tbsp each, chopped
- Whisked yogurt – 1¼ cup @ room temp
- Water – ½ – ¾ cup
- Salt
- Oil
- Heat oil in a pan and add chopped onion and salt. When it becomes golden brown add minced ginger garlic and chopped green chillies. Fry for 2-3 mins. Add the masala powders. Cook them for 2-3 mins, till oil starts appearing. Add chopped methi, coriander and mint leaves, Cook for 2-3 minutes. Add 2 tbsp hot water to bring together the masala. Add paneer and peas. Mix well. Remove from fire and add whisked yogurt and water gradually. Mix well. Cook on low flame for 5-7 mins. Keep stirring continuously, otherwise the gravy might curdle. Add a pinch of garam masala. Remove from fire.
I normally reheat yogurt based curries using double boiler method. If you are heating it directly on flame, make sure you keep it at room temp for sometime and heat on lowest flame, while stirring it all the time.