MATAR PANEER
Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. It takes just 25 minutes to make
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
- Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.
Nutrition Facts : Calories 544 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium
MUTTER PANEER -- INDIAN CHEESE CURRY
A fabulous vegetarian curry, which I got off a blog, www.route79.com -- taste and fall in love! You can add a finely chopped hot chilli if you want to spice it up.
Provided by Sackville
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Put a little bit of oil in a deep, heavy bottomed frying pan and brown the cheese, turning frequently so no sides burn. When it is browned, set aside on a plate.
- Add more oil, if needed, to the pan and throw in the onions.
- Let them fry until golden, then add the garlic and spices.
- Fry some more for a couple minutes, then add the tin of tomatoes and about 1/2 cup of water.
- Let simmer for about five minutes, then put in the fried cheese and peas and simmer covered over a low heat for about 20 minutes.
- Check the consistency and simmer some more if needed to bring it down to a thickness you like.
- Serve with rice and other Indian curries of your choice.
MATTAR PANEER (PEAS AND PANEER IN SPICED TOMATO GRAVY)
Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.
Provided by Zainab Shah
Categories dinner, weeknight, curries, main course
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
- In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
- Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.
- Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.
MUTTAR PANEER - NIGELLA LAWSON
Make and share this Muttar Paneer - Nigella Lawson recipe from Food.com.
Provided by Cristina Barry
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden.
- Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
- Pour all but about 2 tablespoons of the oil out of the pan.
- Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp.
- Fry gently for about 5 minutes with a sprinkling of salt.
- Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
- Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan.
- Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender.
- You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
- In which case, take off the foil and add the paneer cubes to warm them through before serving.
Nutrition Facts : Calories 183.1, Fat 13.9, SaturatedFat 1.8, Sodium 99.6, Carbohydrate 11.6, Fiber 3.3, Sugar 4.5, Protein 3.9
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