Easy Matar Paneer
North Indian Gravies
Sides
I regularly use @Mylapore Kitchens Instant Red Gravy mix for my north Indian gravies. I either use just that or I have that extra time I add onions, tomatoes and do some extra cooking and then add this mix to give it that restaurant taste and richness !
For a recipe using just the gravy mix, click on the product image and check How to Use instructions.
Ingredients
- Thick beaten curd - 1 cup
- Cashews - 10-12 - soak in hot water
- Whole spices - couple of each. I used bay leaves, cloves, cardamom, star anise, jeera and saunf
- Oil
- Butter or ghee
- Mylapore kitchens instant red gravy mix.
MK turmeric powder
- Mylapore kitchens kasuri methi.
MK red chilli powder
MK Kashmiri chilli powder
MK Jeera powder
MK Dhania powder
MK Punjabi garam masala
- Jaggery - a small bit. I always feel jaggery helps balance sourness.
- Salt
Directions
- Heat Kadai. Add oil / ghee/ butter. Add whole spices. Roast a bit. Add chopped onions. Saute well. Add spice powders and roast.
- Grind together tomatoes, ginger, garlic. Add to Kadai. Add frozen peas. Or you can microwave it and add it later. Cook until it thickens and water reduces. Lower heat.
- Mix instant red gravy mix - 4 tbsp in water and add. Let it thicken. Add curd. Keep mixing for a few minutes so that it doesn’t split. Grind cashews to a smooth paste. Add that. Cook for a few minutes. Add salt. Add the small piece of jaggery. Cook until done and oil starts to separate.
- In a Kadai, add some ghee. Add some red chilli powder, turmeric powder and kasuri methi. Add chopped paneer. Toss for a minute.
- Add to cooked gravy.
- Garnish with chopped coriander leaves and some more crushed kasuri methi.
- Serve with rotis or rice! And tell us how you liked it.