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Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This dish is my children's favorite Indian food. It tastes good with rice or chapatis. I always buy paneer packets and keep them handy in my freezer for emergencies!

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil; add peas and cook for 10 minutes. Drain.

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  • Heat oil in a skillet over medium heat; add tomatoes, onions, ginger, garlic, coriander, cumin, and turmeric. Cook and stir mixture until heated through and fragrant, 2 to 3 minutes. Add curd to tomato mixture and simmer for 2 to 3 minutes; stir in red chile powder.

  • Mix chile powder into tomato mixture. Add peas, paneer, and salt; cover the skillet and simmer until heated through, about 5 minutes. Garnish matar paneer with cilantro leaves.

Nutrition Facts

263 calories; protein 15.6g; carbohydrates 26.2g; fat 11.6g; cholesterol 12.8mg; sodium 440.8mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/21/2018
I make this one night with eggplant bhurtha and chicken korma. Paneer is not easy to find here so I substituted firm tofu. I wished it was more savory and richer. If I were to make it again I would use more yogurt salt and real paneer. Read More