Paneer and Green Peas Gravy

There are many gravies based on Paneer. Today we are going to see a simple homestyle gravy prepared with paneer and green peas. This gravy will become your new favourite gravy with Paneer.

We often prepare paneer based gravies using fresh cream and onion tomato paste. But this gravy is based on roasting the spices and then ground along with coconut. At times, we feel to eat simple and filling dish for breakfast or lunch by spending less time in the kitchen. In that situation, you can prepare this gravy within 20 minutes. The only tough job in this gravy is roasting the spices and then grinding. What makes this gravy unique is there is no chilly powder or coriander powder or garam masala powder. If you want to add garam masala flavour, sprinkle garam masala powder in the end. What I am feeling is that you don't need to add any other extra flavourings like garam masala powder or sabji masala powder. The other spices like black pepper, cumins, curry leaves and green chillies gives a mild and beautiful flavours to this gravy. Some people may feel without the flavour of fennel or cinnamon it's not tasty. So if you feel like that add the spices when roasting and then prepare this gravy. If you do not have panner you can substitute with potatoes or cauliflower.

Checkout my other Paneer Gravies

Paneer and Green peas gravy Recipe

Paneer and Green Peas Gravy - Simple homestyle gravy using paneer and green peas. Quick and yummy side dish for roti, pulav and dosa.

Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients

200 grams paneer
1/2 cup soaked green peas
1 onion
2 tomatoes
8 whole cashew nuts
1/2 tsp garam masala powder (optional)
few coriander leaves
2 tbsp oil
salt to taste

To roast and grind

1 cup grated coconut
13 garlic cloves
small piece ginger
7 green chillies
1 tsp cumin
1/2 tsp black pepper
1 tsp fennel (optional)
20 curry leaves
1 tsp oil

Cooking Directions

Cut the paneer into small cubes, chop the onions and tomatoes. Soak the green peas for 4 to 5 hours and add the soaked green peas in a pressure cooker and close it with the lid.
Heat a pan and roast the coconut gratings without any oil. Transfer the roasted coconuts to a plate.
Heat a tsp of oil in the same pan and add the cumin and pepper. Fry them for a second and add the green chillies, garlic cloves, ginger and curry leaves. Fry them well for 2 minutes and transfer it to the roasted coconuts.
Grind the cashew nuts nicely with 1/4 cup of water. Transfer it to a separate bowl.
In the same mixer jar, add the roasted ingredients and grind it nicely with 1/4 cup of water.
In a large kadai or pan, heat the oil. Add the onions and stir fry over medium heat for 2 minutes.
Next, add the tomatoes and saute for a few minutes or until the tomatoes turn soft.
Add the ground coconut paste and saute. The paste should slightly sizzle around the sides.
When the paste begins to separate from the oil, add the cooked green peas along with 1 cup of water. Add the required salt and mix them well. Reduce the heat to low and simmer the gravy for about 10 minutes. After 10 minutes, add the paneer cubes and mix them gently.
Add the cashew nut paste and (garamasala powder, optional) to the gravy and continue to cook for 3 minutes. Finally garnish with fresh coriander leaves and transfer it to the serving dish.

Paneer and Green peas gravy with step by step photos

Cut the paneer into small cubes, chop the onions and tomatoes. Grate the coconuts and keep all the ingredients ready for roasting.

Soak the green peas for 4 to 5 hours and add the soaked green peas to a pressure cooker and close it with the lid. Keep the pressure cooker on medium heat and cook for 5 to 6 whistles. Allow the pressure to settle down naturally.

Heat a pan and roast the coconut gratings without any oil. Transfer the roasted coconuts to a plate.

Heat a tsp of oil in the same pan and add the cumin and pepper. Fry them for a second and add the green chillies, garlic cloves, ginger and curry leaves. Fry them well for 2 minutes and transfer it to the roasted coconuts.

Grind the cashew nuts nicely with 1/4 cup of water. Transfer it to a separate bowl.

In the same mixer jar add the roasted ingredients and grind it nicely with 1/4 cup of water.

In a large kadai or pan heat the oil. Add the onions and stir fry over medium heat for 2 minutes.

Next, add the tomatoes and saute for a few minutes or until the tomatoes turn soft.

Add the ground coconut paste and saute. The paste should slightly sizzle around the sides.

When the paste begins to separate from the oil, add the cooked green peas along with 1 cup of water.

Add the required salt and mix them well.

Reduce the heat to low and simmer the gravy for about 10 minutes. After 10 minutes, add the paneer cubes and mix them gently. Allow for a gentle boil and turn off the heat. Do not let the panner overcook and become chewy.

Add the cashew nut paste and (garamasala powder optional) to the gravy and continue to cook for 3 minutes.

Finally garnish with fresh coriander leaves and transfer it to the serving dish.

Serve it with jeera rice, pulav, roti or dosa. You can also prepare this gravy using butter beans and potatoes.

Comments

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can use s

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder. This is a quick and easy gravy recipe with a few ingredients. Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy. In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it.

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuzh

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers. During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker. To make this healthy

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli Black

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

VIRUNDHOMBAL

Search This Blog