Ingredients with Measurements:
- 1 cup paneer, cubed
- 1 cup frozen peas
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 4 tortillas
Special equipment needed:
- Non-stick pan
Step-by-step instructions:
1. Heat oil in a non-stick pan and add cumin seeds.
2. Once the cumin seeds start to splutter, add chopped onions and sauté until golden brown.
3. Add ginger and 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, red chili powder, and salt. Mix well.
6. Add cubed paneer and frozen peas. Mix well and cook for 5-7 minutes.
7. Warm the tortillas in a pan or microwave.
8. Take a tortilla and place a generous amount of the paneer and pea mixture in the center.
9. Roll the tortilla tightly, tucking in the sides to form a wrap.
10. Repeat with the remaining tortillas and filling.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 wraps
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Fresh peas can be used instead of frozen peas.
- Tofu can be used instead of paneer for a vegan option.
Variations:
- Add diced bell peppers for extra crunch.
- Add a dollop of yogurt or sour cream for a creamy twist.
Tips and tricks:
- Make sure to warm the tortillas before rolling to prevent them from cracking.
- Use a non-stick pan to prevent the paneer from sticking to the bottom.
- Adjust the spice level to your liking.
Storage instructions:
Wrap the leftover wraps in plastic wrap and store in the refrigerator for up to 2 days.
Reheating instructions:
Microwave the wraps for 30 seconds or until heated through.
Presentation ideas:
Serve the wraps on a platter with a side of chutney or salsa.
Garnishes:
- Chopped cilantro
- Sliced green onions
Pairings:
- Mango lassi
- Masala chai
Suggested side dishes:
- Cucumber raita
- Naan bread
Troubleshooting advice:
- If the paneer is too dry, add a splash of water to the pan while cooking.
- If the filling is too watery, cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the paneer and peas thoroughly before serving.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Mattar paneer is a popular North Indian dish made with paneer and peas in a tomato-based sauce. It is believed to have originated in the Punjab region of India.
Flavor profiles:
The dish has a spicy and tangy flavor with a creamy texture from the paneer.
Serving suggestions:
Serve the wraps as a light lunch or dinner.
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Region: Indian