Mattar Paneer Recipe
User Reviews
4.9
Mattar Paneer Recipe
Description
The Mattar Paneer Recipe starts by soaking paneer cubes in cold water to soften the store-bought cheese. Onions, ginger, and garlic are browned in oil with a mix of ground spices including cumin, coriander, turmeric, and garam masala to build a deep flavor base. These are blended with canned fire-roasted tomatoes to create a smooth sauce.
Frozen peas and plain yogurt are stirred into the curry, followed by the drained paneer cubes. The curry is heated gently to combine flavors without curdling the yogurt. The dish is seasoned to taste with sea salt.
The result is a creamy and mildly spiced curry with soft cheese cubes and sweet peas. It pairs well with rice or flatbreads for a meal.
A practical alternative noted is replacing paneer with medium tofu, which should be added at the end directly with peas and yogurt without soaking.
Ingredients
- 1 package paneer 350 grams - see notes
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 medium onion diced
- 2 tablespoons ginger minced
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons Coriander
- 1 teaspoon Turmeric
- 1 teaspoon garam masala
- 14 ounce tomato fire roasted, if possible, canned
- 1 cup peas frozen
- ½ cup PLAIN yogurt
- salt to taste, sea salt
Instructions
- Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.)
- Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes. Add the cumin, coriander, turmeric, and garam masala and let the spices cook for 1 minute.
- Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan.
- Stir in the peas and yogurt. Drain the paneer and add it to the pan then heat the curry gently over medium heat. Add up to ½ cup of water to thin the curry, if needed. Season with salt, to taste.
Notes
- Medium tofu can be used as a substitute for paneer; do not soak tofu and add it with peas and yogurt at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 360kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 16g | 32% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 42mg | 2% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 494mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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