Matar Paneer
Equipment
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
- Serving dish
Ingredients
- 150 g Ghee or Vegetable oil (2/3 cup)
- 500 g Paneer cut into 5-cm / 2-inch cubes
- 1 Bay leaf
- 4 Cloves
- 2 Black cardamom pods
- 1 Cinnamon stick about 2.5-cm / 1-inch long
- 1 teaspoon Cumin ground
- 1 teaspoon Chilli powder
- 1/2 teaspoon Turmeric ground
- 2 teaspoons Coriander ground
- 1 teaspoon Garam Masala
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and chopped
- 250 g Peas (1 2/3 cups), shelled if fresh
- Salt
Instructions
- Heat the ghee or oil in a kadhai or deep, heavy-based pan over medium heat, add the paneer, and fry for about 5 minutes, or until golden brown all over. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Reheat the ghee or oil in the same pan, add the bay leaf and whole spices and fry for about 1 minute, or until they change color.
- Add the ground spices, season with salt, and pour in 4 tablespoons of water. Stir-fry over medium heat for 2 minutes.
- Add the ginger, paneer, peas, and 500ml / 18fl oz (2 1/4 cups) water. Bring to the boil, reduce the heat, cover, and simmer for 5-7 minutes, or until the peas are cooked. Adjust the seasoning, if necessary.
- Working in batches, dip the paneer pieces into the batter, then carefully lower them into the hot oil and deep-fry for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Place the fried paneer on a serving dish and pour the sauce over the top.
Video
Nutrition
Sodium: 181mgCalcium: 2547mgVitamin C: 102mgVitamin A: 2562IUSugar: 15gFiber: 18gPotassium: 809mgCholesterol: 714mgCalories: 3016kcalSaturated Fat: 168gFat: 277gProtein: 86gCarbohydrates: 57gIron: 7mg
Tried this recipe?Let us know how it was!