Mattar Paneer - Indian Peas with Paneer Cheese
March 22, 2013
"I always like this as a side dish, although it can be served as a vegetarian main dish. I generally like to make several types of things when I cook Indian and I usually will cook this or palak paneer along with the others."
- Serving Size: 1 (324.6 g)
- Calories 102.9
- Total Fat - 1.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 0.1 mg
- Sodium - 614.5 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 4.7 g
- Sugars - 6.5 g
- Protein - 4.8 g
- Calcium - 50.7 mg
- Iron - 2.3 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.2 mg
Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
Add the tomatoes and cook 2-3 minutes, stirring once or twice.
Add the paneer, water, and peas and bring to a boil.
Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
Garnish with cilantro before serving.
Tips & Variations
No special items needed.