GARDEN PEAS AND PANEER IN CHILI-TOMATO SAUCE
Love Indian food and especially dishes with paneer. This vegetable dish sounds really flavorful and delicious. Recipe from my Cooking School Indian cookbook.
Provided by DailyInspiration
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 217.6, Fat 15.9, SaturatedFat 2.8, Cholesterol 5, Sodium 652.6, Carbohydrate 16.8, Fiber 5.2, Sugar 7.8, Protein 4.6
PANEER IN HERBY TOMATO SAUCE
Try this healthier take on a tikka masala and enjoy the flavour without the calories
Provided by Roopa Gulati
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 35m
Number Of Ingredients 13
Steps:
- Toast the cumin seeds in a heavy pan to darken - about 30 seconds. Crush roughly with a rolling pin, then tip into a blender with the chilli, ginger, yogurt, sugar, garam masala, coriander, lime juice, tomato purée and 200ml/7fl oz water. Blitz until smooth.
- Pour the sauce into a saucepan. Cook for 5 minutes, stirring often. Add the peas and simmer for 3-5 minutes until almost cooked.
- Stir in the paneer and tomato and heat through for 2-3 minutes. Scatter with cashews.
Nutrition Facts : Calories 607 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 44 grams protein, Sodium 3.26 milligram of sodium
MATTAR PANEER (PEAS AND PANEER IN SPICED TOMATO GRAVY)
Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.
Provided by Zainab Shah
Categories dinner, weeknight, curries, main course
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
- In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
- Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.
- Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.
PANEER WITH BURST CHERRY TOMATO SAUCE
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Provided by Sohla El-Waylly
Categories Bon Appétit Dinner Tomato Cheese Green Onion/Scallion Ginger Cumin Coriander Sugar Snap Pea Rice Mint Vegetarian Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Quick & Easy
Yield 2-4 servings
Number Of Ingredients 16
Steps:
- Toss scallions, ginger, and garlic in a medium bowl to combine. Using a mortar and pestle or the side of a chef's knife, coarsely crush coriander seeds and add to vegetables along with cumin seeds, black mustard seeds, chile powder and turmeric; set aside.
- Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange paneer in a single layer in pan and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Turn browned side up and season generously with salt.
- Reduce heat to medium and add remaining 1 Tbsp. oil to same skillet. Cook reserved scallion mixture, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.
- Add tomatoes, sugar snap peas, and 1 cup water to skillet and season with salt. Increase heat to medium-high and bring to a simmer. Gently smash each tomato open with a spatula (you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light). Taste sauce and add more salt if needed. If your tomatoes aren't super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add paneer back to pan and simmer until warmed through.
- Remove pan from heat and toss in mint. Serve with cooked rice.
CHILI PANEER
My husband loves this recipe. It never goes wrong!
Provided by Shruti
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 30m
Yield 3
Number Of Ingredients 16
Steps:
- Place paneer in a bowl and add enough cornstarch to coat; mix well.
- Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
- Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
- Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 34.6 g, Cholesterol 22.5 mg, Fat 8.8 g, Fiber 4 g, Protein 22.5 g, SaturatedFat 4.6 g, Sodium 2087.6 mg, Sugar 10 g
MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE
I always like this as a side dish, although it can be served as a vegetarian main dish. I generally like to make several types of things when I cook Indian and I usually will cook this or palak paneer along with the others.
Provided by PalatablePastime
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
- In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
- Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
- Add the tomatoes and cook 2-3 minutes, stirring once or twice.
- Add the paneer, water, and peas and bring to a boil.
- Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
- Garnish with cilantro before serving.
FRESH GARDEN TOMATO SAUCE
I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only is it better, but you literally can't get this at a store! If you've never done this before, I think you'll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
- Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
- Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
- Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 g
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