VegPunjab
Matar paneer
Green peas, soft paneer, tomato gravy. North India's most reliable dinner guest.
40 minTime
13 gProtein each
mediumSpice
Peas, paneer and winterMake it your way
Grandma's wayThe original. Handle with reverence.
The original276kcalsame
13 gproteinsame
5 gfibresame
40minutessame
Paneer200 g, cubed
Green peas1 cup
Onion1 large, finely chopped
Tomato3 medium, pureed
Ginger garlic paste1 tbsp
Green chilli1, slit
Cumin seeds1 tsp
Bay leaf (indian bay leaf)1
Turmeric (ground turmeric)½ tsp
Kashmiri chilli powder1½ tsp
Coriander powder (ground coriander)2 tsp
Garam masala1 tsp
Kasuri methi (dried fenugreek leaves)1 tsp
Cooking oil (vegetable oil)2 tbsp
Coriander leaves (cilantro)a handful
Saltto tasteMethod
- 1Drop the paneer cubes into a bowl of hot salted water and leave them while you make the gravy.
- 2Heat the oil, add cumin and bay leaf, then the onion. Cook until golden.
- 3Add ginger garlic paste and green chilli for a minute, then the tomato puree and powders. Cook down.
- 4Add the peas and 1 1/2 cups water. Simmer until the peas are tender.
- 5Add the drained paneer, garam masala and crushed kasuri methi. Simmer 3 minutes and finish with coriander.
Serve it like thisServe hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.