45 Min
GF
Green Masala Mattar Paneer
Mattar paneer is a classic Punjabi dry dish, usually eaten with a roti or naan. Here, instead of the classic tomato masala, we do a green herb and yogurt masala to accompany to paneer and peas.
Mattar paneer is a classic Punjabi dry dish, usually eaten with a roti or naan. Here, instead of the classic tomato masala, we do a green herb and yogurt masala to accompany to paneer and peas.
Cook Time
45 Minutes
Serves
4
Directions
Step 1
In a saucepan or frying pan over high heat, warm the ghee and pop the coriander and cumin seeds. Immediately, add the garlic and white parts of green onions. Fry the garlic and onions on medium heat for a few seconds, then add the ginger puree, serrano and coconut milk. Simmer on low for another 3 to 4 minutes.
Step 2
Add the paneer and peas and bring the mixture to a boil. Simmer uncovered for just another 2 to 3 minutes.
Step 3
Stir in the amchur, garam masala and cilantro. Serve immediately.
Ingredients
1 pound paneer, cut into small 3/4-inch cubes
4 to 5 tablespoons ghee
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon minced garlic
4 stalks green onions, minced white and green parts kept apart
1 tablespoons ginger puree
1 cup coconut milk
2 cups fresh or frozen peas
1 serrano pepper, minced
1 1/2 teaspoon sea salt
1 tablespoon amchur
1 teaspoon garam masala
1 bunch cilantro, minced (stems and leaves)
Step 1
In a saucepan or frying pan over high heat, warm the ghee and pop the coriander and cumin seeds. Immediately, add the garlic and white parts of green onions. Fry the garlic and onions on medium heat for a few seconds, then add the ginger puree, serrano and coconut milk. Simmer on low for another 3 to 4 minutes.
Step 2
Add the paneer and peas and bring the mixture to a boil. Simmer uncovered for just another 2 to 3 minutes.
Step 3
Stir in the amchur, garam masala and cilantro. Serve immediately.
1 pound paneer, cut into small 3/4-inch cubes
4 to 5 tablespoons ghee
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon minced garlic
4 stalks green onions, minced white and green parts kept apart
1 tablespoons ginger puree
1 cup coconut milk
2 cups fresh or frozen peas
1 serrano pepper, minced
1 1/2 teaspoon sea salt
1 tablespoon amchur
1 teaspoon garam masala
1 bunch cilantro, minced (stems and leaves)
Tags:
45 Min
GF
Stock Your Pantry
Tags:
45 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
Garam Masala
$12
Ghee
$10
Ghee Pot
$40
Green Masala!
Flavors of bright herbs are highlighted in these dishes. Key is to not overcook the chicken to keep the flavor & the bright green natural color!
THE BEST MASALA
