LowCal Matar Paneer /Green Peas and Cottage Cheese Curry

Name: LowCal Matar Paneer /Green Peas and Cottage Cheese Curry
Total time: 1200 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: For Matar Paneer-; 200 grams Paneer; 1/2 cup Green peas; 2-3 Onions chopped; 3-4 Tomatoes chopped; 1 Green chilli; 4-5 Cashews; 2-3 Almonds; 1 teaspoon Ginger-garlic paste; 1 piece Green cardamom; 1/2 inch piece Cinnamon stick; 1 Mace small; 1 teaspoon Cumin seeds; to taste Salt; 2 teaspoons Kashmiri chilli powder; 1 teaspoon Garam masala powder; 1/2 teaspoon Kasuri methi / dried fenugreek leaves, crushed; as required Beaten curd; 2-3 teaspoons oil for cooking; as needed Coriander leaves chopped to garnish

PV Iyer @pviyer79

Nagpur

#healthylunch
Green peas are abundantly rich in essential nutrients.These edible pods have the potential to keep you full and satisfied to a great extent. Adding them to your currys along with the Indian cottage cheese (Paneer) is a great way to meet weight loss goals.

Not only this combination is healthy but it is also very mouthwatering and delicious. Try out this Rich creamy, low fat and healthy dish.

PV Iyer @pviyer79

Nagpur

Not only this combination is healthy but it is also very mouthwatering and delicious. Try out this Rich creamy, low fat and healthy dish.

Saved

Ingredients

20 minutes

5-6 servings

ForMatar Paneer-
200 gramsPaneer
1/2 cupGreen peas
2-3Onions chopped
3-4Tomatoes chopped
1Green chilli
4-5Cashews
2-3Almonds
1 teaspoonGinger-garlic paste
1 pieceGreen cardamom
1/2 inch pieceCinnamon stick
1Mace small
1 teaspoonCumin seeds
to tasteSalt
2 teaspoonsKashmiri chilli powder
1 teaspoonGaram masala powder
1/2 teaspoonKasuri methi / dried fenugreek leaves, crushed
as requiredBeaten curd
2-3 teaspoonsoil for cooking
as neededCoriander leaves chopped to garnish

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Steps

20 minutes

1

Soak almonds and cashews in warm water for 10 minutes. Drain the water and puree with chopped tomatoes.
2

Fry chopped onions in 1/2 a teaspoon oil or oil free on a nonstick pan, puree by adding very little water.
3

In the same pan I added a teaspoon of oil and sauted the whole spices. Add green peas and saute until soft, cover and cook if required.
4

Add onion puree and saute on high flame until they leave out oil. Keep stirring constantly.
5

Add tomato puree and saute, on high flame. After 2 minutes add the spices and salt.
6

Continue cooking until it leaves out the oil. Add tablespoons of water if the gravy sticks to the bottom.
7

Lower the flame and add beaten curd. Curd should not be sour. Keep stirring until one boil.
8

Check for seasonings and also add crushed kasuri methi. I felt that I need more salt and garam masala so I added some more accordingly.
9

Add cubed paneer and 1/4 cup water. Cover with lid and let it cook for 2-4 minutes. Switch off flame. Leave for 3-5 minutes.
10

Serve with kulcha, parathas or jeera rice. They are also good for school lunch boxes.