Easy Matar Paneer
Category
Sides
Cuisine
North Indian Gravies
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.
Recipe Note
If you want to keep it even more easy and simple, just use the Instant Red Gravy mix. Directions available if you click on the product.
Easy Matar Paneer
Easy paneer and peas gravy with @mylapore kitchens Instant Red Gravy Mix.