A rich and nutritious gravy recipe of cottage cheese and fenugreek leaves which makes a perfect combination for hot phulkas, rotis and paranthas.
So lets get ready to make this yummy and delicious gravy.
Ingredients:
Panneer/Cottage cheese : 150 gms
For marination :
Cracked pepper - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Salt - as per taste
For the gravy:
Peas - 50 gms
Kasoori methi - 20 gms
Coriander leaves - 2 tbsp.
Bay leaf - 1 big leaf
Fennel seeds - 1/4 tsp
Star anise - 1
Clove - 2
Green cardamom - 1
Cinnamon - 1 small piece
Green chillies - 2 slit lengthwise
Tomato - 1 big
Onion - 1 medium
Ginger - 1 tsp
Garlic - 1 tsp
Yogurt - 1/2 cup
Oil - 2 tsp
Salt to taste
Marinate the panneer which is cut into small cubes and set it aside for about ten minutes.
Also soak the Kasoori methi in hot water.
Meanwhile finely chop onions and grate the tomato into a puree. Also fine chop ginger and garlic. Slit the green chillies. Use chillies based on the spice levels accepted in your family.
Take a pan and add 1 tbsp. oil,
When it is hot shallow fry the marinated panneer. Toss it slowly so that it doesn't break and evenly cooks on all sides. remove it once it browns evenly on all sides.
In the same pan roast the bay leaf, cinnamon, cardamom, fennel seeds, clove , after about a minute add the garlic and ginger and sauté till they all cooked well. Then add the chopped onions and sauté till they turn translucent. Then add the grated tomatoes and cook. Add a little salt as it makes the cooking faster. After everything has cooked well, transfer these ingredients into a blender jar and allow to cool. When cooled blend it to a fine paste.
In the meantime toss the fresh peas into the pan so they get cooked and turn tender. Also add the soaked methi/fenugreek leaves to the pan after draining the water. You can use the fresh methi leaves as well but when out of season use the soaking method. After the peas are cooked and when they turn soft add the blended masala mixture to the pan. You can omit the bay leaf and star anise while blending if you want the gravy to be less spicy. Cook until the water is evaporated. Then switch off the flame and allow the mixture to cool a bit before you add yogurt which is in room temperature. Ensure you follow this step as there are chances of the gravy to split otherwise. After you mix in the yogurt/curd add the panneer cubes and cook on a low flame for about 3-5 min . Mix gently so that the panneer cubes hold their shape. Garnish this with fresh coriander. Serve with hot phulkas , naans, rotis , puris or paranthas.
