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Paneer Matar

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Ingredients

Adjust Servings:
2 medium onions grinded
400 g chopped tomatoes
1 tablespoon dried fenugreek leaves
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon garam masala
300 ml double cream
4 garlic cloves

Nutritional information

170.4
Calories
130 g
Calories From Fat
14.5 g
Total Fat
8.9 g
Saturated Fat
52.4 mg
Cholesterol
42.9 mg
Sodium
8.9 g
Carbs
2.1 g
Dietary Fiber
3.4 g
Sugars
2.6 g
Protein
137g
Serving Size

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Paneer Matar

Features:
    Cuisine:

    This was truly amazing! I've never had paneer before and decided to give some home made paneer from goat's milk a try. Worked like a charm and tasted awesome. I loved the flavour of the fenugreek leaves, it's what makes this taste really special. Thanks for sharing!
    Made for PAC Spring 2014

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Paneer Matar,this is an amazing paneer dish given to my by my indian friend. again you can adjust the quantities and the gravy for your liking. i like it quite rustic but you can make it smoother like in the restaurants. also used frozen fenugreek as i couldn’t find dried fenugreek leaves.,This was truly amazing! I’ve never had paneer before and decided to give some home made paneer from goat’s milk a try. Worked like a charm and tasted awesome. I loved the flavour of the fenugreek leaves, it’s what makes this taste really special. Thanks for sharing!
    Made for PAC Spring 2014,this is an amazing paneer dish given to my by my indian friend. again you can adjust the quantities and the gravy for your liking. i like it quite rustic but you can make it smoother like in the restaurants. also used frozen fenugreek as i couldn’t find dried fenugreek leaves.


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    Steps

    1
    Done

    Shallow Fry the Paneer in a Pan With 1 Cm of Oil Until It Is Golden Brown All Around and Set Aside on a Kitchen Paper Covered Plate.

    2
    Done

    Grind the Onion in the Blender Until Pureed.

    3
    Done

    Heat a 2-3 Tablespoon of Oil in a Wok and Fry Minced Garlic For 1 Minute.

    4
    Done

    Add the Blended Onion and Continue Frying on Medium Heat Until the Smell of Raw Onion Goes, About 10-15 Mins.

    5
    Done

    Add the Coriander, Cumin, Chilli and Turmeric Powder and Continue Frying For 3-4 Mins.

    6
    Done

    Blend the Tin of Tomato and Fenugreek Leaves in the Blender Until Pureed.

    7
    Done

    Add the Tomato Mixture to the Onion Mixture in the Wok and Continue Frying For 3-4 Minutes Until the Mixture Is Cooked.

    8
    Done

    Add the Grama Masala and Continue Frying For Another Minute or Two.

    9
    Done

    Add the Frozen Peas and Add Salt to Taste.

    10
    Done

    Add the Double Cream and Bring It to Boil and Simmer For 3-4 Minutes.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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