Cookbook:Matar Paneer
| Matar Paneer | |
|---|---|
 |
|
| Category | Indian recipes |
| Servings | 3 |
| Difficulty |  |
| Note | Paneer with peas |
Cookbook | Ingredients | Recipes
Ingredients[edit]
- 6 tablespoon oil
- 1 teaspoon salt
- 3 Green chilies finely chopped
- 1 teaspoon ginger garlic paste
- 1 cup Onions chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 3/4 cup (200ml) water
- 1 cup pureed tomatoes
- 8oz (200gms) paneer (cheese) diced in 1” cubes
- 1/2 cup peas
- 1 tablespoon chopped coriander
Paneer is a pressed uncured cheese usually made fresh. It can be bought in Indian or specialty grocery stores, or tofu can be substituted if paneer is not available.
Procedure[edit]
- Heat oil in a pan. Fry cumin seeds in oil. Add onions and cook till onions turn golden brown.
- Add pureed tomatoes, ginger-garlic paste, green chillies, Turmeric powder, Coriander powder, Red chilli powder, salt and cook till fat separates.
- Add water and bring to a boil. Churn the curry in blender.
- Return the curry in pan and add paneer and peas. Cook till peas are tender.
- Garnish with chopped coriander. Served with a roti such as naan, chapati, puri or parantha.
