this is an amazing paneer dish given to my by my indian friend. again you can adjust the quantities and the gravy for your liking. i like it quite rustic but you can make it smoother like in the restaurants. also i used frozen fenugreek as i couldn't find dried fenugreek leaves.
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- 1Shallow fry the paneer in a pan with 1 cm of oil until it is golden brown all around and set aside on a kitchen paper covered plate.
- 2Grind the onion in the blender until pureed.
- 3Heat a 2-3 tablespoon of oil in a wok and fry minced garlic for 1 minute.
- 4Add the blended onion and continue frying on medium heat until the smell of raw onion goes, about 10-15 mins.
- 5Add the coriander, cumin, chilli and turmeric powder and continue frying for 3-4 mins.
- 6Blend the tin of tomato and fenugreek leaves in the blender until pureed.
- 7add the tomato mixture to the onion mixture in the wok and continue frying for 3-4 minutes until the mixture is cooked.
- 8add the grama masala and continue frying for another minute or two.
- 9Add the frozen peas and add salt to taste.
- 10add the double cream and bring it to boil and simmer for 3-4 minutes.
- 11for a more creamy liking, add more double cream. If not add water if you prefer more gravy.
- 12add the paneer and cover the wok and let it simmer on a very low heat for about an hour. Take care to not let the sauce stick to the bottom.
- 13For best results, make it the previous day, as it gives the paneer time to soak up the flavour.
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Nutritional Facts for Paneer Matar
Serving Size: 1 (137 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 170.4
- Calories from Fat 130
- Total Fat 14.5 g
- Saturated Fat 8.8 g
- Cholesterol 52.4 mg
- Sodium 42.8 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 2.0 g
- Sugars 3.4 g
- Protein 2.6 g
The following items or measurements are not included:
dried fenugreek leaves