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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (214g) Recipe makes 4 servings The following items or measurements are not included below: paneer cheese |
||
| Calories 236 | ||
| Calories from Fat 159 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 9.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 0mg | 0% | |
| Sodium 788mg | 32% | |
| Potassium 356mg | 10% | |
| Total Carbohydrate 17.6g | 5% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 7.1g | ||
| Protein 4.1g | 8% | |
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Mattar Paneer - Indian Peas with Paneer Cheese
By: Sue L
Jan 31, 2004
I always like this as a side dish, although it can be served as a vegetarian main dish. I generally like to make several types of things when I cook Indian and I usually will cook this or palak paneer along with the others.
SERVES 4 -6
Ingredients
- 2 cups paneer cheese, cubes
- 5 tablespoons vegetable oil or ghee
- 1 cup finely chopped onion
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4-1/2 teaspoon ground cayenne pepper
- 1 cup diced tomato, with juice
- 1/2 cup water
- 1 1/2 cups frozen green peas, thawed
- 1/2 cup chopped cilantro
Directions
1
Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.2
In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.3
Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.4
Add the tomatoes and cook 2-3 minutes, stirring once or twice.5
Add the paneer, water, and peas and bring to a boil.6
Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.7
Garnish with cilantro before serving.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Karen & Angel
On Nov 5, 2007
This was just wonderful. Just as good as the stuff I get from the local Indian restaurant. I followed the recipe exactly-- the only change I made was to be a little extra generous with the spices. We made this with queso fresco cheese (from Spain), as that's all we could get here-- worked perfectly. Almost exactly the same texture as paneer.
From: Engrossed
On Sep 9, 2007
This was a very good mattar paneer. It is different than the ones I've had in restaurants though...those have more of a curry sauce. I made my own paneer from Non-Fat Paneer. This is colorful, flavorful and healthy if you use less oil. Made for Cookbooks tag.
From: Domestic Princess
On Apr 8, 2008
The sauce was a bit runny so I cut out the water and added 1 Tbsp of tomato paste. I also replaced paneer with firm tofu, and followed the steps accordingly. This is a great recipe and would definitely be repeated!
From: joy2cook
On Apr 6, 2008
This was really yummy. Just the right proportions of peas, to paneer, and I liked that it didn't have a soupy gravy like some mattar paneers (just a personal preference.) This dish is really delicious even without frying the paneer cubes and using just one tbsp of ghee (which is how I made it.) I like my peas to remain bright green and a little firm so I added them about three minutes after the paneer. Thanks for posting.
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