Mattar Paneer Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 package paneer (350 grams - see notes)

1 tablespoon cooking oil

1 medium onion (diced)

2 tablespoons minced ginger

3 cloves garlic (minced)

2 teaspoons EACH: ground cumin and coriander

1 teaspoon EACH: turmeric and garam masala

14 ounce can tomatoes (fire roasted, if possible)

1 cup frozen peas

½ cup plain yogurt

Sea salt (to taste)

Directions

soften paneer

Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.)

saute onion

Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes. Add the cumin, coriander, turmeric, and garam masala and let the spices cook for 1 minute.

blend

Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan.

combine

Stir in the peas and yogurt. Drain the paneer and add it to the pan then heat the curry gently over medium heat. Add up to ½ cup of water to thin the curry, if needed. Season with salt, to taste.

Nutrition

• Serving Size: 1 ½ cups
• Calories: 360 kcal
• Total Fat: 27 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Cholesterol: 62 mg
• Sodium: 42 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 16 g