Low-Fat Matar Paneer Recipe
Ingredients
| 12 ounces low-fat paneer | ||
| Vegetable oil | 3 Tablespoon | |
| Onions | 2 , minced | |
| Garlic paste | 1 Teaspoon | |
| Ginger paste | 2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Ground cumin | 2 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Hot chili powder | 1/2 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Tomatoes | 2 Large, grated | |
| Cilantro | 2 Tablespoon, minced | |
| Frozen green peas | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Hot water | 3 Cup (16 tbs) | |
| 1 teaspoon chopped cilantro, to garnish | ||
Directions
Cut the paneer into 3/4-inch cubes and set aside.
Heat the oil in a nonstick pan over medium heat.
Add the onions and stir-fry until golden brown.
Stir in the garlic and ginger pastes and fry for another 30 seconds.
Add all the dry spices and tomatoes and continue to stir-fry until some oil starts to separate.
Stir in the minced cilantro, the peas, salt, and paneer.
Stir-fry for another minute, then add the water.
Bring to a boil, cover, and cook for 5 minutes or until the peas are tender and you have a thick, aromatic sauce.
Remove from the heat and transfer to a serving bowl.
Sprinkle with the chopped cilantro.
Serve hot with aloo soya tikki, pudina chutney, and chapati, paratha, or rice.
Heat the oil in a nonstick pan over medium heat.
Add the onions and stir-fry until golden brown.
Stir in the garlic and ginger pastes and fry for another 30 seconds.
Add all the dry spices and tomatoes and continue to stir-fry until some oil starts to separate.
Stir in the minced cilantro, the peas, salt, and paneer.
Stir-fry for another minute, then add the water.
Bring to a boil, cover, and cook for 5 minutes or until the peas are tender and you have a thick, aromatic sauce.
Remove from the heat and transfer to a serving bowl.
Sprinkle with the chopped cilantro.
Serve hot with aloo soya tikki, pudina chutney, and chapati, paratha, or rice.
Chef
