Paneer Peas Gravy — that comforting curry we often end up making on lazy evenings. It’s simple, rich, and always hits the spot when paired with soft chapati. The sweetness of peas, the creaminess of paneer, and that light masala make it just right for those “don’t-want-to-spend-hours” dinner moods.
✨ Quick to cook, cozy to eat.
📝 Ingredients
- Paneer – 200 g (cubed)
- Green peas – 1 cup
- Ghee – 1 tbsp
- Oil – 2 tbsp (for sautéing and gravy)
- Onion – 2 to 3 (chopped)
- Tomato – 1 to 2 (chopped)
- Ginger garlic paste – 1 tsp
- Cashew nuts – 6 to 8
- Green chilli – 1
- Jeera (cumin seeds) – 1 tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Garam masala – ½ tsp
- Salt – as needed
- Water – as needed
🍳 Instructions
Prepare the Peas:
1. Pressure cook the peas for 3–4 whistles until soft. Keep aside.
Fry the Paneer:
2. Heat ghee in a pan and lightly fry the paneer cubes until golden. Set aside.
Prepare the Paste:
3. In a little oil, sauté onion, ginger garlic paste, cashew nuts, and tomato with a pinch of salt until soft.
4. Cool slightly and grind to a smooth paste.
Cook the Base:
5. Heat oil in a pan, add jeera and green chilli.
6. Add the ground paste and sauté for a few minutes until the raw smell goes.
Add Spices and Peas:
7. Mix in red chilli powder, coriander powder, turmeric, and garam masala.
8. Add the cooked peas and some water; let it simmer for 5–7 minutes.
Finish:
9. Add the fried paneer cubes, stir gently, and cook for another 2–3 minutes on low flame.
10. Garnish with a sprinkle of coriander or a dash of cream and serve hot with chapati or jeera rice.
💡 Tips
- For extra richness, add 2 tbsp fresh cream before turning off the heat.
- You can skip frying the paneer if you prefer a softer texture.
- Tastes even better after a few hours as the flavors blend in.