Vegetarian Matar Paneer recipe

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Ingredients

2 tablespoons vegetable oil
2 cups paneer cheese, cut into 1/2-inch cubes
5 onions, diced
1 tablespoon cumin
2 tablespoons ground coriander
5 tomatoes, diced
2 tablespoons freshly grated ginger
1 tablespoon garlic paste
2 teaspoons red pepper flakes
2 teaspoons ground turmeric
2 teaspoons chili powder
2 teaspoons garam masala
1 cup water
2 cups peas, defrosted
salt to taste

Nutrition Info

245.7 calories
carbohydrate: 28.3 g
cholesterol: 11.3 mg
fat: 9.5 g
fiber: 6.9 g
protein: 13.4 g
saturatedFat: 3.1 g
servingSize: -
sodium: 443.4 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a large skillet and pan-fry paneer cheese until slightly browned, about 5 minutes. Remove from skillet and set aside. Heat 1 tablespoon oil over medium heat and cook onion until soft and translucent, about 5 minutes. Add cumin and coriander, stir-fry for 1 minute. Add tomatoes, ginger, garlic paste, red pepper flakes, turmeric, chili powder, and garam masala. Bring to a simmer and cook for about 10 minutes. Remove from heat and let cool slightly.

  2. Carefully pour about 3/4 of the mixture into a blender. Cover the top of the blender with a kitchen towel and blend until smooth. Pour back into the skillet. Add water, peas, and paneer. Cover, bring to a boil, reduce heat, and simmer until flavors are well combined, about 10 minutes.

Recipe Yield

6 servings

Recipe Note

Yum! One of my kids' favorite Indian dishes that goes well served with rice or naan bread.

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