Garden Peas And Paneer In Chili-Tomato Sauce Recipe

Name: Garden Peas And Paneer In Chili-Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons sunflower oil (or olive oil); 9 ounches panir, cut into 1-inch cubes; 4 green cardamom pods, bruised; 2 bay leaves; 1 onion, finely chopped; 2 teaspoons garlic paste; 1 teaspoon ginger paste; 2 teaspoons ground coriander; 1/2 teaspoon ground turmeric; 1/2 - 1 teaspoon chili powder; 5 1/2 ounches chopped tomatoes (canned); 2 cups warm water (plus 2 tbsp); 1 teaspoon salt (or to taste); 1 1/4 cups frozen peas; 1/2 teaspoon garam masala; 2 tablespoons light cream; 2 tablespoons fresh cilantro leaves, chopped

Servings: persons

4 tablespoons sunflower oil (or olive oil)
9 ounches panir, cut into 1-inch cubes
4 green cardamom pods, bruised
2 bay leaves
1 onion, finely chopped
2 teaspoons garlic paste
1 teaspoon ginger paste
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 - 1 teaspoon chili powder
5 1/2 ounches chopped tomatoes (canned)
2 cups warm water (plus 2 tbsp)
1 teaspoon salt (or to taste)
1 1/4 cups frozen peas
1/2 teaspoon garam masala
2 tablespoons light cream
2 tablespoons fresh cilantro leaves, chopped

1
Heat 2 tablespoons oil in a medium nonstick saucepan over medium heat. Add the paneer and cook, stirring frequently, for 3-4 minutes or until evenly browned. Paneer tends to splatter in hot oil, so be careful. Remove and drain on paper towels.
2
Add remaining oil to the saucepan and reduce the heat to low. Add the cardamom pods and bay leaves and let sizzle gently for 20-25 seconds. Add the onion, increase the heat to medium, and cook, stirring frequently, for 4-5 minutes, until the onion is softened. Add the garlic and ginger paste and cook, stirring frequently, for an additional 3-4 minutes, until the onion is a pale golden color.
3
Add the coriander, turmeric, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 4-5 minutes. Add the 2 tablespoons of warm water and cook, stirring, for 3 minutes, or until the oil separates from the spice paste. Add the 2 cups of warm water and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 7-8 minutes. Add the paneer and peas and simmer for 5 minutes. Stir in the garam masala, cream, and fresh cilantro. Serve immediately.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons sunflower oil (or olive oil), 9 ounches panir, cut into 1-inch cubes, 4 green cardamom pods, bruised, 2 bay leaves, and more.

Yes, Garden Peas And Paneer In Chili-Tomato Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Peas And Paneer In Chili-Tomato Sauce

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