| Recipe Name: Mattar Paneer |
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| Category: Indian Regional |
Sub Category: Punjabi |
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| Prep Time |
Cook Time |
Serves |
| 25 mins |
35 mins |
10 |
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Ingredients: |
| Onion |
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1 no |
| Fresh ginger |
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1 inch |
| Oil |
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3 tsp |
| Paneer |
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200 g |
| Whole Dried red pepper |
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1 no |
| Ground coriander seeds |
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1 tbsp. |
| Turmeric powder |
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1/4 tsp |
| Tomatoes peeled and minced |
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3 nos |
| Salt |
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1 tsp |
| Black pepper powder |
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1/2 tsp |
| Frozen peas |
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3 cups |
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Method: |
- Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until a smooth paste is obtained. Leave paste in the blender container. Heat oil in a wide pan ,over a medium flame. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides.Remove to a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender.
- Fry, Stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander , turmeric and fry, stirring, for another minute. Put in the minced tomatoes.
- Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade.Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas.
- Cover and simmer for 10 minutes or until the peas are cooked.
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Tags:
mattar, peas, paneer, tomato, calcium, proteinMattar Paneer, put , minutes , blender , pepper , fry , turn , tomatoes , paste , brown , heat , oil , paneer , stirring , cover , simmer , peas , reddish , dark , add , another |
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