BASIC INDIAN CURRY WITH PANEER
A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used.
Provided by MELLY28
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
- Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
- Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 33 g, Cholesterol 49.2 mg, Fat 28.1 g, Fiber 8.1 g, Protein 16 g, SaturatedFat 10.5 g, Sodium 819.5 mg, Sugar 13.8 g
CAULIFLOWER, PANEER & PEA CURRY
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
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.
MATTAR PANEER (PEAS AND PANEER IN SPICED TOMATO GRAVY)
Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.
Provided by Zainab Shah
Categories dinner, weeknight, curries, main course
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
- In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
- Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.
- Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.
More about "paneer curry with peas recipes"
MATAR PANEER RECIPE (MUTTER PANEER) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 499Calories 371 per servingCategory Main
- If using store bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.
- Make a fine paste of ginger garlic and keep aside. Bring 1 ½ cups water to a rolling boil and add the onions. Boil for 5 mins and remove them.
EASY MATTAR PANEER (RESTAURANT-STYLE!) - THE ENDLESS …
From theendlessmeal.com
5/5 (51)Calories 360 per servingCategory Dinner
- Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.)
- 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.
- Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan.
- 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.
KHAMAN DHOKLA WITH PANEER JHALFREZI RECIPE - FOOD NETWORK
From foodnetwork.com
Author Nidhi Jalan for Food Network KitchenSteps 13Difficulty Intermediate
MUTTER PANEER (PEAS AND COTTAGE CHEESE CURRY) RECIPE - THE …
From thespruceeats.com
3.7/5 (54)Total Time 45 minsCategory Lunch, Side DishCalories 470 per serving
MATAR PANEER RECIPE | PUNJABI MUTTER PANEER - DASSANA'S VEG …
From vegrecipesofindia.com
BUTTER PANEER CURRY RECIPE - BBC FOOD
From bbc.co.uk
PEA AND PANEER CURRY – INSTANT POT RECIPES
From recipes.instantpot.com
PEA AND PANEER CURRY RECIPE | WAITROSE & PARTNERS
From waitrose.com
PANEER CURRY WITH PEAS - 50 RECIPES
From typhoonvpn.com
PEA CURRY WITH INDIAN PANEER - BEST HEALTH MAGAZINE CANADA
From besthealthmag.ca
PANEER CURRY RECIPE (DHABA STYLE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
RESTAURANT-STYLE MATAR PANEER CURRY (PANEER AND PEAS CURRY)
From hookedonheat.com
PEA AND PANEER CURRY | CURRY RECIPES | TESCO REAL FOOD
From realfood.tesco.com
MATAR PANEER RECIPE - BBC FOOD
From bbc.co.uk
PANEER & PEAS CURRY RECIPE - EASY SIDE DISHES FOR …
From yummytummyaarthi.com
PEAS PANEER CURRY - PURE CURRY
From purecurry.com
LIGHT PANEER CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PANEER CURRY WITH SPINACH AND PEAS - THE LAST FOOD BLOG
From thelastfoodblog.com
CELEBRATE WORLD KEBAB DAY 2023 THE RIGHT WAY, WITH OUR …
From food.ndtv.com
PEA AND PANEER CURRY | EASY VEGETARIAN MIDWEEK MEAL - THE …
From thehappyfoodie.co.uk
You'll also love