Ingredients with Measurements:
- 2 cups paneer, cubed
- 1 cup green peas
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 cup heavy cream
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add coriander powder, garam masala powder, turmeric powder, and red chili powder. Mix well and cook for a minute.
6. Add green peas and cook for 5-7 minutes or until they are tender.
7. Add paneer cubes and mix well.
8. Add heavy cream and salt to taste. Mix well and cook for 2-3 minutes.
9. Turn off the heat and garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 15g
Protein: 15g
Substitutions for ingredients:
- Paneer can be substituted with tofu or halloumi cheese.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan version.
Variations:
- Add diced potatoes for a heartier dish.
- Add a pinch of saffron for a luxurious touch.
- Add a teaspoon of kasuri methi (dried fenugreek leaves) for a unique flavor.
Tips and Tricks:
- To make the dish spicier, increase the amount of red chili powder.
- To make the dish less spicy, reduce the amount of red chili powder or omit it altogether.
- To make the dish creamier, add more heavy cream or substitute it with full-fat yogurt.
Storage Instructions:
Refrigerate the leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the leftovers in a microwave or on a stovetop until heated through.
Presentation Ideas:
Serve the creamy mattar paneer in a bowl or on a plate. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with naan, roti, or rice.
- Pair with a side salad or raita.
Suggested Side Dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting Advice:
- If the dish is too spicy, add more cream or yogurt to balance the heat.
- If the dish is too bland, add more salt or spices to taste.
Food Safety Advice:
- Make sure to cook the green peas and paneer thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Mattar paneer is a popular North Indian dish that originated in the Punjab region. It is made with paneer (Indian cottage cheese) and green peas in a creamy tomato-based sauce.
Flavor Profiles:
The dish has a creamy and slightly tangy flavor with a hint of spice from the red chili powder and garam masala powder.
Serving Suggestions:
Serve the creamy mattar paneer as a main dish for lunch or dinner. It is also a great option for vegetarian or vegan meals.
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Region: Indian