Besan Paneer and Peas Curry (Besani Paneer Aur Matar Ki Sabji)
35 minutes
1316 reads
About Besan Paneer and Peas Curry (Besani Paneer Aur Matar Ki Sabji)
Indulge in the rich and comforting flavors of Besan Paneer Aur Matar Ki Sabji, a delightful North Indian vegetarian curry. This recipe features soft paneer (Indian cheese) cubes, tender green peas, and the nutty aroma of besan (gram flour), creating a truly satisfying and flavorful dish.The creamy besan gravy, infused with aromatic spices like ginger, garlic, and turmeric, perfectly complements the paneer and peas. This recipe is simple to make yet delivers an explosion of authentic Indian tastes, perfect for a weeknight dinner or a special occasion.Serve this hearty curry hot with fluffy rotis, naan, or steamed rice for a complete and unforgettable culinary experience. Get ready to impress your family and friends with this delicious and easy-to-follow recipe!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Besan Paneer
- 100 gm Gram Flour besan
- 1/2 tsp Salt
- 4 tbsp Clarified Butter ghee
For the Curry
- 2 tbsp Vegetable Oil
- 1 tsp Cumin seeds, jeera
- 1 tsp Ginger can include 1 tsp garlic paste, paste
- 2 tbsp Onion paste
- 1 tsp Turmeric powder, haldi
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Coriander powder, dhania
- 1/3 tsp Garam Masala powder
- 2 tbsp Tomato Puree
- 1 cup Peas frozen, green
- 250 gm Cottage Cheese cubed, indian cheese
- leaves Coriander for garnishing
- 3 cup Water
Instructions
Prepare the Besan Paneer
- Make a smooth batter with gram flour and salt. Add a little water gradually until you have a thin, pourable batter.
- Heat 1 tbsp of ghee in a non-stick pan. Pour in the batter and cook, stirring constantly, until it thickens and resembles halwa (a sweet pudding).
- Spread the cooked batter onto a greased plate or thali to cool.
- Once cool, cut the besan mixture into small, bite-sized cubes.
- Heat the remaining ghee in the same pan and fry the besan paneer cubes until they are golden brown and slightly crispy. Set aside.
Make the Curry
- Heat the vegetable oil in a separate pan. Add the cumin seeds and let them splutter.
- Add the ginger-garlic paste and sauté for a minute until fragrant.
- Add the onion paste and sauté until golden brown. This will take about 5-7 minutes.
- Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook for another minute until the spices are fragrant and the oil begins to separate slightly from the mixture.
- Add the tomato puree and cook for 5 minutes, stirring continuously, until the raw smell of the tomato is gone.
- Add the fried besan paneer cubes and green peas to the pan. Mix well with the spices and tomato puree.
- Pour in 3 cups of water. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and cook for 10 minutes, or until the peas are tender and the sauce has thickened slightly.
- Garnish with fresh coriander leaves and serve hot with rice, roti, or naan.
Recipe Notes
Expert Tips for the Best Besan Paneer and Peas Curry:
- For a richer flavor, use a combination of ghee and vegetable oil.
- Adjust the amount of red chili powder according to your spice preference.
- Don't overcrowd the pan when frying the besan paneer cubes. Fry in batches to ensure even browning and crispiness.
- If the curry becomes too thick, add a little more water to adjust the consistency.
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Recipe Nutrition
Calories: 193kcalCarbohydrates: 1gFat: 21gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSugar: 1g
Hem Lata Srivastava
Articles: 200
4 Comments
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This is so tempting! Thank you.
This looks so inviting! Thank you.
Looks so appetizing! Thank you for posting.
Such a beautiful dish! Can’t wait to try it.