Indian Cottage Cheese (Paneer) lends itself to a variety of curries, such as Palak Paneer. I wanted to create a high protein, high energy vegetarian side dish using paneer and potatoes. I also added green peas, which I love and are now in season – hence the 3 Ps Curry 🙂
The pulsed coriander seeds unique to this curry add a slightly different flavour to what is typically experienced in Tamil cooking. And the kasuri methi adds some punch. I serve this as a side dish with Chappatis, Mushroom and Capsicum Pulav, and Potato Pulav.
The 3 Ps Curry provides a very high quality protein through casein from the milk which gives about 18 g of protein per 100 g of paneer. The peas and the potatoes offer fibre, and the generous amount of tomatoes added to the curry contributes carotene and vitamin C.
- 200 g Paneer
- 1 C shelled Green Peas
- 1 large Potato
- 1 large Onion, diced
- ¼ C chopped Coriander Leaves
- 10 large Garlic Cloves
- 5 cm piece Ginger
- 3-4 Green Chillies, deseeded
- 6 Tomatoes, pulsed
- 2 tsp Kasuri Methi (Dried Fenugreek Leaves)
- ¼ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Cumin Power
- 1 tsp Garam Masala
- 1 T Coriander Seeds, pulsed
- 3 T Vegetable Oil
- 2 tsp Salt, or to taste
- 1 ½ – 2 C Water
- Grind the garlic, ginger, and green chillies in a mixie or blender.
- Cut the paneer into 2 cm cubes.
- Pare and chop the potatoes into 2 cm cubes.
- Boil the potatoes and peas in 1 ½ C water. Set aside.
- Heat the oil in a non-stick kadai or wok.
- Fry the paneer pieces till golden. Remove and drain.
- In the same oil, add the pulsed coriander seeds and fry on low heat for a minute.
- Add the onion and fry till translucent.
- Add the ground ginger, garlic, and green chillies. Add 2 tablespoons water to prevent scorching. Fry on low heat till the water has almost evaporated.
- Pour the pulsed tomatoes and stir well.
- Cook on low heat till the volume is reduced to half.
- Add the turmeric, cumin, coriander, and garam masala powders and the coriander leaves and stir till well blended.
- Add the boiled vegetables along with the cooking water.
- Add salt. Bring to boil.
- Add the kasuri methi and the fried paneer. Stir well. Cook for a minute and remove from heat.
- If kasuri methi is not available, you can add fresh methi leaves but somehow the flavour is not as pleasing as with the dried ones.
- I don’t use chilli powder in this recipe because the green chillies contribute sufficient heat to the taste buds.