MATAR PANEER

(COTTAGE CHEESE AND PEA CURRY)

25 min

Prep (min)

3.5 Katoris

🌿

Vegetarian

Nutrient Information — per 1 serving

142 Kcal

Energy (kcal)

6.5g

Protein

11.8g

Carbohydrate

7.3g

Total Fats

Amount per diet plan: 1/2 Katori at one time

Ingredients

160g of paneer (freshly prepared preferably)

1/3 cup fresh peas, shelled

2 medium tomatoes, finely chopped

2 medium onions, finely chopped

4 small garlic cloves, crushed

2 cm piece ginger, crushed

2 whole green chillies, sliced (optional)

4 tsp groundnut oil

1.5 cup water

1/2 tsp turmeric powder

2 bay leaves (tej patta)

1 tsp garam masala (freshly prepared) *

1/2 tsp cumin powder

1/2 tsp coriander powder

Use minimal amount of salt

Method of Preparation

Shell peas, wash tomatoes and onion thoroughly. Grate the onion and tomatoes separately and make a fine paste of the ginger, garlic, green chillies.

In a karahi/pan, heat oil and add bay leaf to it. After a few seconds, add ginger, garlic and green chilli paste and fry for 2-3 minutes.

Add onion paste and cook on low flame until golden brown.

Add tomato paste, salt and turmeric powder and cook until oil separates on low flame.

Add peas and sauté for 2 minutes. Then add water and let it simmer for 10 minutes in a covered pan until the gravy thickens. To check if peas are cooked well, mash a few and see if they soft to crush.

Dice the paneer into cubes. Add it to the gravy and cook for 5 minutes on low flame. Add garam masala and mix well.

Serve hot with multigrain roti.