Methi Paneer Matar in Yogurt Gravy
Try this Methi Paneer Matar in Yogurt Gravy recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt
- turmeric powder - 1/2 tsp
- oil
- pepper powder - 1/4 tsp
- paneer - 200 gms cut into cubes
- green peas - 1/2 cup (i used frozen peas)
- onion - 3-4 small-medium chopped
- crushed/minced ginger and garlic - 1.5 - 2 tspn each
- green chilli - 3 chopped
- coriander powder - 2 tspn
- cumin powder - 1/4 tspn
- garam masala - 1 tspn
- fresh methi leaves - 1 cup chopped (small-medium bunch)
- coriander and mint leaves - 1 tbsp each chopped
- whisked yogurt - 1 1/4 cup @ room temp
- water - 1/2 - 3/4 cup
- Carbohydrate 0.0216033333333333 g
- Cholesterol 0 mg
- Fat 1.50108666666667 g
- Fiber 0.00883333333333333 g
- Protein 0.00365 g
- Saturated Fat 0.194546666666667 g
- Serving Size 1 1 -4 (2g)
- Sodium 0.0146666666666667 mg
- Sugar 0.01277 g
- Trans Fat 0.0720316666666667 g
- Calories 13 calories
Heat oil in a pan and add chopped onion and salt. When it becomes golden brown add minced ginger garlic and chopped green chillies. Fry for 2-3 mins. Add the masala powders. Cook them for 2-3 mins, till oil starts appearing. Add chopped methi, coriander and mint leaves, Cook for 2-3 minutes. Add 2 tbsp hot water to bring together the masala. Add paneer and peas. Mix well. Remove from fire and add whisked yogurt and water gradually. Mix well. Cook on low flame for 5-7 mins. Keep stirring continuously, otherwise the gravy might curdle. Add a pinch of garam masala. Remove from fire.
