Paneer Matar
Creamy Cottage Cheese and Peas Curry
Equipment
- Non-stick frying pan or skillet
- Wooden spoon or spatula
- knife
- Cutting board
Ingredients
- 1 lb. shelled green peas
- 1 onion finely chopped or pureed
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tomato finely chopped or pureed
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 lb. cottage cheese paneer, cubed
- 1 tsp. salt or to taste
- Fresh cilantro leaves chopped
- 1 tbsp. oil
Instructions
- Heat oil in a non-stick frying pan or skillet over medium heat.
- Add chopped or pureed onions, ginger paste, and garlic paste.
- Sauté for about 5 minutes until onions turn golden brown.
- Stir in the ground cumin and coriander powder.
- Cook for another minute.
- Add the tomato puree and cook until the oil starts to separate from the mixture, stirring occasionally.
- Add the cubed cottage cheese and shelled green peas to the pan.
- Sprinkle turmeric powder, chili powder, and salt over the mixture.
- Stir well to combine.
- Pour in half a cup of lukewarm water and stir gently.
- Cover the pan and let it simmer over medium-low heat for about 15 minutes, or until the peas are tender and the flavors are well combined.
- Once cooked, garnish with chopped fresh cilantro leaves before serving.
Notes / Tips / Wine Advice:
Wine Advice:
For a complementary pairing, consider serving this creamy cottage cheese and peas curry with a light-bodied red wine like Pinot Noir or a fruity white wine such as Riesling. These wines will complement the richness of the dish without overpowering its delicate flavors.Nutritional Information
Calories: 280 kcal | Carbohydrates: 25 g | Protein: 20 g | Fat: 10 g | Fiber: 7 g | Sugar: 7 g
