Mattar Paneer
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 people
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Calories
453 kcal
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Course
Main Course
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Cuisine
Indian
Mattar Paneer
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Mattar paneer is a North Indian vegetarian dish consisting of peas and paneer in a spicy garam masala tomato sauce.
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Ingredients
For the fried paneer
- 16 oz. paneer , cut into 1 inch (3 cm) dice
- oil , for frying
For the sauce
- 5 tablespoons ghee
- 3 bay leaves
- 5 cloves
- 2 pods green cardamom
- 1 tablespoon cumin seeds
- 2 medium white onions , finely grated
- 2 green hot peppers , very finely chopped
- 2 teaspoons garlic paste
- ½ teaspoon ground cinnamon
- 2 teaspoons ginger paste
- 1 teaspoon turmeric powder
- 2 tablespoons deggi mirch , Kashmir mild red chili powder
- 2 tablespoons coriander powder
- 20 cashew nuts
- 6 fresh Roma tomatoes , peeled, seeded and pureed
- 16 oz. cooked peas , fresh or frozen
- salt , to taste
- 1 cup water
For garnish
- fresh cilantro leaves
Instructions
Fried paneer
- Heat a large volume of oil in a skillet over medium heat.
- Add paneer cubes to hot oil and fry until golden brown.
- Once golden, drain them and immediately plunge them into a bowl filled with water until they cool. Set aside.
Sauce
- Heat the ghee over medium heat in a kadai or sauté pan.
- Add the cloves and cumin seeds, and sauté until they pop.
- Add the cashews and sauté, stirring, for 20 seconds.
- Then add the onion and sauté until translucent.
- Add the green hot peppers, ginger and garlic pastes and sauté for 1 minute.
- Then add the turmeric powder, deggi mirch, coriander powder and cinnamon, and mix well.
- Sauté until the onions are cooked.
- Add the fresh tomato purée, salt, mix and sauté for 10 minutes, stirring regularly, or until the ghee begins to rise to the surface and up the sides of the pan.
- Then add the peas, the drained fried paneer, and sauté for 2 minutes.
- Add the water, mix, then cook for 5 minutes over medium to high heat until the sauce is semi-thick.
- Serve hot sprinkled with fresh cilantro leaves.
Notes
- Be careful, overcooking the paneer makes it tough and rubbery. Let simmer for just a few minutes.
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