Mattar paneer: Difference between revisions
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This recipe uses ready made paneer - if you want to make your own paneer (unsalted Indian curd cheese) there is a recipe [[Paneer - home-made unsalted Indian cheese|here]]. | This recipe uses ready made paneer - if you want to make your own paneer (unsalted Indian curd cheese) there is a recipe [[Paneer - home-made unsalted Indian cheese|here]]. | ||
{{RecipeIngredients | |||
| 200g [[paneer]] (unsalted Indian curd cheese) | |||
| 450 g (1 lb) [[Peas|peas]] | |||
| 2 large [[Onions|onions]], peeled and chopped | |||
| 1 teaspoon [[Turmeric|turmeric]] powder | |||
| ½ teaspoon [[Chilli|chilli]] powder | |||
| 1.5 teaspoons ground [[Coriander|coriander]] seeds | |||
| 1 teaspoon [[Garam masala|garam masala]] | |||
| 1 2.5 cm (1") piece of [[Ginger|ginger]], peeled and [[Grated|grated]] | |||
| [[Ghee]] | |||
| Sea [[Salt|salt]] to taste | |||
}} | |||
===Method=== | ===Method=== | ||
# Heat 2 tablespoons of [[Ghee|ghee]] in a pan or [[Wok|wok]] and [[Fry|fry]] the [[Ginger|ginger]] and [[Onions|onions]] for 4 minutes | # Heat 2 tablespoons of [[Ghee|ghee]] in a pan or [[Wok|wok]] and [[Fry|fry]] the [[Ginger|ginger]] and [[Onions|onions]] for 4 minutes | ||
Revision as of 15:03, 14 February 2021
| Mattar paneer | |
|---|---|
 |
| Servings: | 4 people |
| Calories per serving: | 122 |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 13th November 2013 |
Mattar paneer - Indian cheesy peas.
This recipe uses ready made paneer - if you want to make your own paneer (unsalted Indian curd cheese) there is a recipe here.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 200g paneer (unsalted Indian curd cheese)
- 450 g (1 lb) peas
- 2 large onions, peeled and chopped
- 1 teaspoon turmeric powder
- ½ teaspoon chilli powder
- 1.5 teaspoons ground coriander seeds
- 1 teaspoon garam masala
- 1 2.5 cm (1") piece of ginger, peeled and grated
- Ghee
- Sea salt to taste
Method
- Heat 2 tablespoons of ghee in a pan or wok and fry the ginger and onions for 4 minutes
- Add all of the spices and salt and stir fry for a minute.
- Add the peas, a few tablespoons of water and cook the peas until done and a little spicy gravy is left
- Add the paneer cubes and boil for 5 minutes
Serving suggestions
Serve hot with chapattis
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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