Potatoes, paneer and green peas. Potluck. Rush out to get methi leaves. Paneer aloo matar in methi gravy.Hit with friends. Yaiy!
2 fistfuls/a bunch thats available in the market of methi leaves(fenugreek)
200 gms paneer (cottage cheese), cut into small peices and shallow friend till golden brown
1 big potato, cut into small peices
100 gms green peas, cooked
2 medium onions finely chopped
2 medium tomatoes finely chopped
6-7 cloves of garlic, finely chopped
2 inch ginger, finely chopped
3 cardomom1 inch cinnamom
4 cashew nuts
1/4 cup curd
2 tspn garam masala
2 tspn sauf (fennel seeds)
2 tspn jeera powder (cumin powder)
1 tspn coriander powder (coriander powder)
2 tspn turmeric powder
1 tspn chilli powder
4 tblspn oil
salt to taste
Heat oil.Add sauf.Saute the ginger and garlic till they change color(this smells devine).
Add the whole spices(cloves,cinnamon and cardamom).Tip in the onions and the methi. Let it cook till onions are golden brown. This actually makes a difference in taste. For good of course!Now add the tomatoes and all the powdered spices, garam masala,chilli, jeera, coriander powders and salt. Add about a tablespoon of water,to let all the spices come together well. Give it a good mix and shut the lid of your cooking pot and let it cook for about 10 minutes. Now add the potatoes as they need to be cooked. Also add a fourth of a cup of water and let it cook till potatoes are done, which will be soon since they are small peices. Once cooked tip in the cooked paneer and peas, give it all a good mix. Grind the curd with the cashew nuts together. Pour it into the almost done gravy. Now turn the heat low. Bring to a boil. Take it off the heat.
If you want more grave add more onions and tomatoes with some water. I intended for it to be more of a gravy but ended up with a little dry version of the same. which was good too.
Serve this with some hot plain parantas. YUM!