Mar 13, 2013

Mattar Paneer!

I know my Indian readers are going to hate me for putting up such a common recipe. But this one is highly requested. So this is for you Miss K and all the sweet people from AL!

This is definitely a high calorie dish but I try to skimp on the oil as much as possible. And if you replace paneer with tofu, it will definitely not be a drastic calorie input!



Ingredients -

Tomatoes - 2
Onion - 1
Peas - 1/2 lb
Paneer/Tofu - 7 ounces
Garlic paste - 1 teaspoon
Kitchen King/ Garam Masala/ curry powder - 3 teaspoons (some are stronger than others. measure to taste)
Cumin seeds - 1/2 teaspoon
Coriander powder - A pinch
Turmeric powder - A pinch.
Oil - 1 tablespoon
You can add a bit of cayenne pepper if you like spicy! I didn't add it here!
Salt

Method -

I put together a little pictorial. Hope this makes it easy.

(picture heavy)


1.Fry onions in half a tablespoon of oil till browned


 2. Fry tomatoes with onions till they get soft and mushy.


 3. Tranfer the onions and tomatoes to a bowl to cool. Blend to a paste when cool.

4. In the same pan, add a little oil and cumin seeds. When brown, add peas and fry for a minute.



 5. Add water to the peas and boil for about 4-5 minutes till cooked.


6. Add the onion-tomato paste.


7. Add the spices, garlic, turmeric etc and mix.


8. In a flat pan, place the cubed paneer or tofu and fry with the leftover oil. Turn over when golden to fry both sides.


9. Add the paneer to the gravy mix and add salt to taste.


Voila - we are done with mattar-paneer! Serve hot with rotis/ naan bread or rice.
Hope you enjoyed this tutorial. I promise I will post healthier veggie lunch options! Thanks for reading!