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Calories
659
659
Fat
53.4g
53.4g
Saturates
16.3g
16.3g
Protein
26.6g
26.6g
Carbs
18.8g
18.8g
Sugars
4.4g
4.4g
- Calories
659 - Fat
53.4g - Saturates
16.3g - Protein
26.6g - Carbs
18.8g - Sugars
4.4g
Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details
- Calories
659 - Fat
53.4g - Saturates
16.3g - Protein
26.6g - Carbs
18.8g - Sugars
4.4g
Mattar paneer with jeera rice
- Prep Time
10 Mins - Cook Time
40 Mins - Serves
6
About
Did you know? Paneer is an Indian style of cheese that makes the backbone of this great recipe
Equipments
Method
- Soak the cashew nuts in two tablespoons milk for 30 minutes.
- Bring a small pot of water to the boil; add the tomatoes for a few minutes to soften the skin. Carefully remove, peel and dice the tomatoes.
- In a dry frying pan toast the cumin seeds for a few minutes until fragrant; crush them using a mortar and pestle.
- Deep fry the cubes of paneer cheese until crisp around the edges; place on kitchen paper to drain.
- In a large saucepan, heat the ghee. Stir in diced onion and fry until soft. Add cinnamon sticks, cloves, bay leaves and garlic; fry for a few minutes. Add the chilli powder and water and simmer for five minutes.
- Add the diced tomatoes, garam masala, ground coriander, crushed cumin and the cashew nuts with the milk mixture. Cook for a further five minutes.
- Stir in yoghurt, peas and paneer. Simmer until you have a thick creamy sauce; season to taste with sugar, cream, salt and black pepper. Remove the bay leaves and cinnamon sticks; serve.
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