Methi Matar Paneer Masala / Methi Mutter Paneer Gravy

Fresh Methi Bunch has got a permanent place in my refrigerator and I love to explore many dishes using these methi / fenugreek leaves. For dinner, I decided to use the fresh bunch of methi along with Paneer to make a very tasty side dish for the Pulkas/ Plain rotis.  Of course, with a side of spicy Jalapeno Peppers, bit of sliced cucumbers and carrots and a small cup of fresh Dahi ( Curd ), the meal is complete.  Who would resist such a tempting plate full of goodies? These days, as I have been observing a strict low fat diet, my mind is so cautious while deciding on the menu, preparing the food. For making this "Methi Matar Paneer Masala / Gravy", I have not used any Malai or fresh cream. But still it tastes much better and goes very well with the plain phulkas.  Freshness of the fenugreek leaves / methi leaves definitely upgrades the taste.  Try this out in your kitchen and enjoy your meal with lots of smiles.

Ingredients
Fresh Fenugreek Leaves / Methi Leaves - 1 Bunch
Roma Tomato - 1
Red Onion - 1/2 cup shredded
Green Chili - 1 Medium finely shredded
Ginger Garlic Paste - 1/2 tbsp
Cumin Seeds - 1 tsp
Kasoori Methi - 1 Pinch
Peas - 1 Cup
Small Paneer Cubes - Between 15 to 20.
Oil - 1 tbsp
Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala Powder - 2 tsp
Salt - To Taste
2% Milk - 1 Glass

Method

• Take out the fenugreek leaves carefully from its stem and clean them thoroughly. Keep the vegetables ready before starting the process. Shallow fry the Paneer cubes and keep them ready.
• In the cooking pan, add oil first. When its heated, add the cumin seeds followed by Ginger Garlic Paste. Fry them for 2 minutes till the rawness goes off. Add the shredded onion and green chili and fry them with a pinch of salt.
• Then, add tomato pieces, peas and the fresh fenugreek leaves into the pan. Saute them for 2-3 minutes and allow them to cook inside with the lid on. The contents would cook for couple of minutes with the steam inside.
• When you notice the soggy fenugreek leaves, add all the powders into the pan and stir them well.
• After frying them for 2-3 minutes, pour a glass of milk into the cooking pan. Mix them well and allow them to cook again with all the spices for another 3-4 minutes.
• Add the required amount of salt and fry the contents for another 1-2 minute. Finally add the Paneer cubes into the pan and close the lid.
• Allow the dish to remain on a medium flame with the lid on for another 3 to 4 minutes.
• Once you are satisfied with the consistency, switch off the flame. Serve this healthy side dish with your hot Phulkas/rotis.

Tips / Variations

You can add water or milk little more if you don't want your gravy too thick.
Shallow frying the Paneer cubes is purely optional. You can add fresh Paneer cubes directly instead.