15 April 2015


Mildly spiced Kerala style Mattar Paneer curry this makes a perfect accompaniment with rice. Fusion cooking works well when the combinations are properly selected. Regional flavor is retained with modern ingredients. 

This is a very quick to make gravy which can also go well with Idiyappam, puttu or any South Indian tiffin varieties.

What you need:
Green Peas - 1/2 cup
Paneer - 1/2 cup, cubed
Onion - 1 no, sliced
Coconut Milk - 1 cup
Red Chilli powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/3 tsp
Fennel seeds - 1/3 tsp
Curry leaves - 2 sprigs
Dry red chilly - 1 no
Coconut Oil - 2 tbsp
Salt as reqd

How to make:
Heat tbsp of oil in a pan add onion saute until golden brown add turmeric, red chilli, coriander powders, salt and saute until raw smell leaves.

Now add green peas, coconut milk and let this simmer in low heat for 2 minutes, once the gravy starts to thicken add paneer cubes and allow to simmer. 

Mean while, heat tbsp of oil in a tadka pan add mustard, fenugreek seeds allow to crackle, add fennel, red chilli, curry leaves and saute well and pour this over the gravy cook for half a minute and remove the gravy from heat and serve hot!