Matar Paneer

Name: Matar Paneer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 30 g · Coriander leaves; 5 ml · Cumin seeds; 150 g · Frozen green peas; 15 ml · Ginger-garlic paste; 5 ml · Ground coriander; 5 ml · Ground cumin; 30 ml · Oil; 1 piece · Onion; 150 g · Paneer; 1 g · Red chili powder; Salt; 1 piece · Tomato; 1 g · Turmeric powder; 100 ml · Water

30 min323 kcal 2 servingsEasy

north indian gluten free vegdinnerlunch

Nutrition per serving

estimated

323kcal

Protein16g

Carbs27g

Fat18g

Fiber8g

Estimated — 4 ingredients not in food database (98% mass accounted for)

Flavor profile

Spice

Richness

Method

1Heat 2 tablespoons of oil in a deep pan over medium heat.
2Add 1 teaspoon cumin seeds and let them sizzle for 10 seconds until fragrant.
3Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
4Add 1 tablespoon ginger-garlic paste and fry for 1 minute until the raw smell disappears.
5Add 1 chopped tomato and cook until it breaks down and forms a thick paste, about 5 minutes.
6Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/2 teaspoon red chili powder. Cook for 30 seconds to release the aromas.
7Add 150 g paneer, cut into 2 cm cubes, and gently fold in to coat with the masala. Cook for 2 minutes.
8Add 150 g frozen green peas (thawed) and 100 ml water. Stir well and simmer for 5 minutes.
9Season with salt to taste and garnish with fresh coriander leaves. Serve hot with roti or rice.