Matar Paneer - Light Everyday Recipe
This matar paneer recipe has been modified for daily family use and is thus not loaded with cream, nut paste and other heavy ingredients that are usually added to rich authentic version of this recipe.
Servings: 6
Calories: 189kcal
Ingredients
Produce
Protein/Dairy & Nuts
- 400 gm Cottage Cheese Paneer: 2 cups cubed
- 75 gm Greek Yogurt ¼ cup strained/hung
- 28 gm Broken Cashews ¼ cup
Spices
- 1 tablespoon Ghee Optionally avocado/olive oil
- ⅛ teaspoon Asafetida Hing
- 1 teaspoon Cumin seeds Jeera
- ½ teaspoon Salt Namak
- 1 teaspoon Turmeric powder Haldi
- ½ teaspoon Red chili powder Laal mirch - adjust as per spice level
- 1 tablespoon Coriander powder Dhaniya powder
- ½ teaspoon Garam masala
- 1 teaspoon Dry mango powder Amchur
- 4 cups Water
Instructions
- Heat Dutch oven on medium heat and add ghee/oil in it.
- Add asafetida, cumin seeds, ginger and green chilis. Sauté for few seconds.
- Then add nuts and roast for a minute more.
- Now add tomato puree, give it a good stir, cover it up with a lid and let it cook on medium heat.
- Sauté it for around 15-20 minutes or until tomato puree start leaving the pan or start separating the oil from it. Keep stirring in between to prevent the burning. Be careful of the tomato splutters though.
- Now add hung yogurt and mix well and cook for 5 more minutes.
- Add all the spices except garam masala, and give it a good stir to mix up all the spices well.
- Now add green peas and cubed paneer. Stir it and add 4 cups of water.
- Simmer for 20-25 minutes. Simmering is what brings all the flavors out in the dish. If it starts to get too thick, add little more water and adjust the consistency as per your desire.
- Add garam masala, lemon juice and mix well.
- Garnish with chopped cilantro and enjoy.
Nutrition
Calories: 189kcal | Carbohydrates: 17g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 466mg | Potassium: 529mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1560IU | Vitamin C: 37mg | Calcium: 107mg | Iron: 2mg