Matar Paneer
Top Rated Recipe
Key Details:
.png)
prep time: 10 minutes
.png)
Cook time: 20 minutes
.png)
Difficulty Level: Easy
.png)
Course: Main Course
Cuisine: Punjabi
Key Ingredients:
Green peas
Cottage cheese (paneer)
About Matar Paneer
Table of Contents
Very popular among
the Punjabis, here is how you can make matar paneer healthy
- Green peas (matar), boi8led ½ cup
- Cottage cheese (paneer), cut into medium cubes 1 cup
- Oil 2 tbsps
- Ginger, gratred 1 tsp
Step 1. Heat oil in a non-stick wok, add ginger, garlic, bay leaf and coriander seeds and mix. Add onions and green chillies and saute till onions turn golden.
Step 2. Add salt, red chilli powder, turmeric and cumin powder and mix well. Add 1 cup water and mix.
Read MoreIngredients
- Green peas (matar), boi8led ½ cup
- Cottage cheese (paneer), cut into medium cubes 1 cup
- Oil 2 tbsps
- Ginger, gratred 1 tsp
- Garlic, crushed 2 tsps
- Bay leaf 1
- Coriander seeds 1 tsp
- Medium onions, chopped 2
- Green chillies, chopped 2
- Salt to taste
- Red chilli powder 1 tsp
- Turmeric powder ½ tsp
- Cumin powder ½ tsp
- Tomato puree 2 tbsps
- Medium tomatoes, chopped 2
- Yogurt 5 tsps
- Fresh coriander leaves, chopped 1 tbsp
How to Make Matar Paneer (Stepwise Photos)
Method
- Heat oil in a non-stick wok, add ginger, garlic, bay leaf and coriander seeds and mix. Add onions and green chillies and saute till onions turn golden.
- Add salt, red chilli powder, turmeric and cumin powder and mix well. Add 1 cup water and mix.
- Add tomato puree, tomatoes, green peas and cottage cheese and mix gently. Simmer for 4-5 minutes.
- Add yogurt and mix gently.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available