Friday, May 1, 2015

Paneer Peas Gravy/Mutter Paneer Curry

Initially , i dont like north indian curries based on tomatoes. Even when i went to hotel, i preferred kuruma for chapathi instead of any north indian curries. But after moving to bangalore, whenever we go out for dinner, we have north indian dishes mostly,since so many north indian restaurant in our area and each have their unique taste.

So now i kinda like that curries & even started to make this curries in my home too . But we both dont like gravy with paneer alone, but like it with other veggies. So this Paneer peas gravy is one such gravy we like it very much.

In one of vahchef video, he used cashew in tomato curry for thickening & richness, instead of cream or milk. I like that idea & used cashews in my curry. This curry is taste great with naan, chapathi, pulka, kulcha or even with any pulao. 

Paneer - 100g
Peas - 1/2 cup
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Dry Kasturi methi - 1/2 tsp
Garam masala - 1/2 tsp
Sugar - 1/4 tsp
Salt - to taste
Oil - 1 tsp
Shahi jeera - 1/4 tsp
Cumin seed - 1/4 tsp
Cinnamon - 1 small piece
Coriander leaves - few

To Saute & Grind
Oil - 1 tsp
Cinnamon - 1 small piece
Cloves & cardamom - 1 each
Onion - 1
Tomatoes - 3
Ginger - 1/2 inch piece
Garlic - 6 pods
Cashew - 6 nos


First cut the onions & tomatoes roughly . Heat the oil in a pan, add cinnamon,cloves & cardamom & fry it for 30 sec.

Then add the onions, ginger, garlic & tomatoes one by one & saute it till the tomatoes turns mushy . Finally add the cashew,give a quick stir & then switch off the flame.

Allow them to cool  and then put it in a mixie jar & grind into smooth paste without adding water.

Now cut the paneer into pieces & saute it in tawa slightly & put it in warm water until use.

Heat the pan with oil ,add the cinnamon ,cumin & shahi jeera , let it splutter, then add the tomato paste and the spices ( turmeric, chili & coriander powder ) & mix it well.

Add enough water & salt to the gravy. At this time, add green peas( i used fresh ones, so added directly).

Cover the pan with lid and allow the peas to cook, once the peas are cooked ,add the kasthuri methi & garam masala.

Finally add the paneer & coriander leaves and let it be in flame for 3-4 mins & then switch off the flame.

Tasty,Creamy Paneer Peas Gravy is ready.


  • Saute the paneer is purely optional.
  • If you're using dried peas, soak it for 3-4 hrs and cooked in pressure cooked and add it along with paneer in the gravy.
  • Adding cashew gives creamy texture.
  • If you wish, add 1 or 2 tsp of cream into gravy at the end.
  • If you have ginger garlic paste, add 1 tsp of ginger garlic paste instead of ginger & garlic while sauteing .
  • Don't skip shahi jeera & methi , it gives great flavor to this gravy.


  1. Tried this today for dinner.. i had another version of recipe and i am bored of it. This is a bit varied from my old recipe but turned out to be much better in taste.. book marked this for ever😊.. Keep rocking Sandhiya..

  2. Thank you for trying and let me know the feed back :-)