- 1 cup peas
- 2 tablespoons vegetable oil, or as needed
- 4 tomatoes, chopped
- 2 onions, chopped
- 1 (2 inch) piece fresh ginger, minced
- 2 cloves garlic, chopped
- 2 teaspoons ground coriander
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 2 teaspoons curd (plain yogurt)
- 1/2 teaspoon red chile powder
- 12 ounces paneer, cubed
- salt to taste
- 2 sprigs fresh cilantro, leaves picked from stems
- Bring a pot of water to a boil; add peas and cook for 10 minutes. Drain.
- Heat oil in a skillet over medium heat; add tomatoes, onions, ginger, garlic, coriander, cumin, and turmeric. Cook and stir mixture until heated through and fragrant, 2 to 3 minutes. Add curd to tomato mixture and simmer for 2 to 3 minutes; stir in red chile powder.
- Mix chile powder into tomato mixture. Add peas, paneer, and salt; cover the skillet and simmer until heated through, about 5 minutes. Garnish matar paneer with cilantro leaves.
09/11/2019
recipepes.com
matar paneer, recipe
PT15M
PT1H
5
455 calories