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        Calories
        659
        Fat
        53.4g
        Saturates
        16.3g
        Protein
        26.6g
        Carbs
        18.8g
        Sugars
        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

        Indian

        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

        Ingredients

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        Equipments

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        Method

        1. Soak the cashew nuts in two tablespoons milk for 30 minutes.
        2. 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.
        3. In a dry frying pan toast the cumin seeds for a few minutes until fragrant; crush them using a mortar and pestle.
        4. Deep fry the cubes of paneer cheese until crisp around the edges; place on kitchen paper to drain.
        5. 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.
        6. Add the diced tomatoes, garam masala, ground coriander, crushed cumin and the cashew nuts with the milk mixture. Cook for a further five minutes.
        7. 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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