Piping Pot Curry · by Meeta Arora★ 4.8 (60)
Matar Paneer (Instant Pot & Stovetop)
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 43%
CARBS 17G19% OF CAL
3G FIBER8G SUGAR5G OTHER
FAT 24G62% OF CAL
14G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Paneer cubes and bright green peas in a mild, spiced tomato cream sauce. An elegant vegetarian curry ready in 30 minutes.
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View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper (finely diced )
- 1 1/4 cup Onion (diced )
- 1 teaspoon Ginger (grated )
- 1 teaspoon Garlic (minced )
- 2 Tomato (large, pureed, about 1 1/4 cup )
- 10 Cashews
- 10 ounces Paneer or Cottage cheese (cubed)
- 1 cup Green peas (I used frozen)
- 3/4 cup Water
- 1 teaspoon Garam Masala (adjust to taste )
- 3 tablespoon Cream
- 2 tablespoon Dried Fenugreek leaves (Kasoori Methi) ((Optional))
- Cilantro (to garnish)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Kashmiri red chili powder (adjust to taste )
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt (adjust to taste )
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 43%
CARBS 17G19% OF CAL
3G FIBER8G SUGAR5G OTHER
FAT 24G62% OF CAL
14G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 647mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 293mg
- Calcium
- 331mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 647MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.