Community Pick
Mattar Paneer
photo by valerieholze
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 20 ounces panir (cubed)
- 2 tablespoons oil or 2 tablespoons ghee
- 1⁄4 teaspoon mustard seeds
- 1⁄2 teaspoon cumin seed
- 1 small onion
- 1⁄4 teaspoon ginger
- 3 -4 garlic cloves
- 2 large tomatoes
- 1⁄4 teaspoon sugar
- salt (to taste)
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon turmeric powder
- 3⁄4 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1⁄4 cup water (or as needed)
- 1 cup peas
- 1⁄4 cup heavy cream
- 2 tablespoons fresh cilantro
directions
- Heat oil and fry paneer cubes till they turn golden brown. Set aside.
- In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
- Add chopped onions, ginger and garlic and cook until onions soften.
- Add tomato, salt, sugar, and cook till the tomatoes soften.
- Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
- Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
- Add the peas.
- Cook just until the peas are tender.
- Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
- Garnish with cilantro.
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Reviews
-
This is an excellent recipe!!! I make this VEGAN!!! So delicious! I use Coconut oil in place of the ghee, extra firm tofu for the paneer, and a easy substitute for heavy cream is to use cashew cream: 1 part raw cashew pieces, 1 part water, soak cashews for an hour before, then blend on high until creamy. Add and use as you would cream. I also like a very savory version of this dish so I double the spices, and add a bit more salt than called for. Soooo good! Thanks for sharing, this is delightful!
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Tweaks
-
This is an excellent recipe!!! I make this VEGAN!!! So delicious! I use Coconut oil in place of the ghee, extra firm tofu for the paneer, and a easy substitute for heavy cream is to use cashew cream: 1 part raw cashew pieces, 1 part water, soak cashews for an hour before, then blend on high until creamy. Add and use as you would cream. I also like a very savory version of this dish so I double the spices, and add a bit more salt than called for. Soooo good! Thanks for sharing, this is delightful!
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Fantastic - followed almost exactly. Used a little less paneer and a little more peas, swapped fat-free evaporated milk for the cream, use cayenne in place of chili powder and had to add a tbsp of sour cream to bring the fire down a little. :o) Used ghee for a richer taste. This one's a keeper; such a joy to find perfect recipes like this one.
RECIPE SUBMITTED BY
eatrealfood
United States
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