Matar Paneer recipe

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Ingredients

1 cup peas
2 tablespoons vegetable oil, or as needed
4 tomatoes, chopped
2 onions, chopped
1 (2 inch) piece fresh ginger, minced
2 cloves garlic, chopped
2 teaspoons ground coriander
1 teaspoon cumin seeds
½ teaspoon ground turmeric
2 teaspoons curd (plain yogurt)
½ teaspoon red chile powder
12 ounces paneer, cubed
salt to taste
2 sprigs fresh cilantro, leaves picked from stems

Nutrition Info

262.7 calories
carbohydrate: 26.2 g
cholesterol: 12.8 mg
fat: 11.6 g
fiber: 6.2 g
protein: 15.6 g
saturatedFat: 3.6 g
servingSize: -
sodium: 440.8 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of water to a boil, add peas and cook for 10 minutes. Drain.

  2. Heat oil in a skillet over medium heat, add tomatoes, onions, ginger, garlic, coriander, cumin, and turmeric. Cook and stir mixture until heated through and fragrant, 2 to 3 minutes. Add curd to tomato mixture and simmer for 2 to 3 minutes, stir in red chile powder.

  3. Mix chile powder into tomato mixture. Add peas, paneer, and salt, cover the skillet and simmer until heated through, about 5 minutes. Garnish matar paneer with cilantro leaves.

Recipe Yield

4 servings

Recipe Note

This dish is my children's favorite Indian food. It tastes good with rice or chapatis. I always buy paneer packets and keep them handy in my freezer for emergencies!

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