Matar Paneer
View original ↗
Jo Cooks · by Joanna Cismaru

Matar Paneer

NUTRITION · PER SERVING40M COOK
CAL 25%·PRO 53%
CARBS 27G21% OF CAL
5G FIBER9G OTHER12G TOTAL SUGAR
FAT 35G63% OF CAL
17G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy Indian curry made with paneer cheese, green peas, and a spiced tomato gravy. Weeknight-friendly and bold with flavor, it pairs perfectly with rice or naan.

mainindiancurrytofugluten freevegetarian
View the full recipe on Jo Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons vegetable oil (divided)
  • ¼ cup cashews
  • 2 medium onions (roughly chopped)
  • ¼ tespoon salt (or to taste)
  • 3 cloves garlic (minced)
  • 1-inch piece ginger (grated)
  • 5 medium tomatoes (roughly chopped)
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion (chopped)
  • 1 teaspoon Kashmiri chili powder (adjust to taste)
  • 1 teaspoon coriander powder
  • ½ teaspoon Kasuri methi
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • salt (to taste)
  • 2 tablespoons fresh cilantro (finetly chopped)
  • 1 tablespoon ketchup
  • 2 tablespoons heavy cream (optional, for creaminess)
  • 1 cup green peas (fresh or frozen, blanched for a minute)
  • 1 cup water (or more for desired consistency)
  • 12 ounces paneer (cut into cubes)
  • ¼ teaspoon garam masala
PREP
10M
SODIUM
533MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.