Ingredients for Mattar Paneer
- Panir
- 3 tablespoons oil (vegetable or canola)
- 1 teaspoon mustard seeds
- Cumin Seed
- Onion
- 1 inch ginger, minced
- Garlic Cloves
- Tomatoes
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon garam masala
- Chili Powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 cup water (or more, as needed)
- 1 cup frozen peas
- Heavy Cream
- Fresh Cilantro
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How to Make Mattar Paneer
- Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add 1 cup of cubed paneer and fry until golden brown, about 5-7 minutes. Set aside.
- In the same pan, heat 1 tablespoon of oil. Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Cook until they begin to splutter (about 30 seconds).
- Add 1 medium onion (finely chopped), 1 inch ginger (minced), and 2 cloves garlic (minced). Cook until onions soften, about 5 minutes.
- Add 1 (28 ounce) can crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon sugar, and cook until tomatoes soften, about 8-10 minutes.
- Stir in 1 teaspoon garam masala, 1/2 teaspoon chili powder (adjust to taste), 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1 teaspoon cumin powder.
- Add 1 cup of water (or more, as needed for desired consistency). Bring to a simmer.
- Add 1 cup frozen peas. Cook until peas are tender, about 3-5 minutes.
- Pour in 1/2 cup fat-free half & half or fat-free yogurt. Stir gently.
- Add the fried paneer back to the sauce. Simmer on medium heat for 5 minutes, allowing the paneer to absorb the flavors.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
14g
Carbs
3g
