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–+ servings

Methi Paneer Matar in Yogurt Gravy

Servings: 3 -4
Author: Maria Jose Martin
Print Recipe

Ingredients

  • 200 gms Paneer cut into cubes
  • 1/2 cup Green peas I used frozen peas
  • 3-4 small -medium Onion chopped
  • 1.5 - 2 tsp Crushed/minced ginger and garlic each
  • 3 Green chilli chopped
  • 1/2 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 1/4 tsp Pepper powder
  • 1/4 tsp Cumin powder
  • 1 tsp Garam masala
  • 1 cup Fresh methi leaves chopped (small-medium bunch)
  • 1 tbsp ChoppedCoriander and mint leaves each
  • 1 1/4 cup Whisked yogurt @ room temp
  • 1/2 - 3/4 cup Water
  • Salt
  • Oil

Instructions

  • 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.

Notes

Make sure the yogurt is at room temp, before adding to the curry. Also keep stirring continuously after adding yogurt,otherwise the gravy might split.
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.