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Malai Methi Matar Panneer

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.

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Comments

  1. SGAugust 13, 2023 at 11:41 PM

    Loved this recipe. Will try in my home. Question. How do you grate tomato? Crush it in a chutney grinder or grate in a grater? Thanks

    ReplyDelete
    Replies
    1. ಅಶ್ವಿನಿ/ AshwiniApril 20, 2024 at 7:48 PM

      Thanks for your message. You can use a grinder or use the hand grater as well too make a pulp of tomato.

      Delete
  2. R. RameshMarch 19, 2024 at 9:09 PM

    Hi how are you? best wishes

    ReplyDelete
  3. ಅಶ್ವಿನಿ/ AshwiniApril 20, 2024 at 7:48 PM

    Hi Ramesh, am doing good. Hope you are well too.

    ReplyDelete

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