Indian Matar Paneer Cottage Cheese And Peas Recipes
MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE
I always like this as a side dish, although it can be served as a vegetarian main dish. I generally like to make several types of things when I cook Indian and I usually will cook this or palak paneer along with the others.
Provided by PalatablePastime
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
- In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
- Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
- Add the tomatoes and cook 2-3 minutes, stirring once or twice.
- Add the paneer, water, and peas and bring to a boil.
- Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
- Garnish with cilantro before serving.
MUTTER PANEER (PEAS AND COTTAGE CHEESE
This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser
Provided by roja khan
Categories Asian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Grind onions into a fine paste in a food processor. Keep aside.
- Next grind tomatoes into fine paste and keep aside.
- Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden.
- Remove onto a paper towel and keep aside.
- In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
- Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
- Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
- Add the peas to the masala and fry for 2-3 minutes.
- Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
- When the gravy is as thick as you would like, turn off the flame and stir in the cream.
- Garnish with coriander leaves and serve.
Nutrition Facts : Calories 249.7, Fat 13.8, SaturatedFat 3.9, Cholesterol 14.1, Sodium 391.5, Carbohydrate 17.7, Fiber 3.5, Sugar 6.8, Protein 15.2
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