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Matter Paneer Made Simple

Vegetarian Times Issue: October 1, 2006   p.70

30 minutes or fewer

 

Nidhi Chanani, a lifelong vegetarian, streamlined her mother’s matter paneer recipe to make a meal her friends love. “My mother’s version takes twice as long and uses lots of heavy cream and ghee [clarified butter],” she says. Paneer is a mild, fresh cheese used in Indian stews. To make this recipe vegan, Nidhi omits the sour cream, uses cubed tofu instead of paneer and cooks the stew 10 to 15 minutes more. 2nd Place, 2006 recipe contest.

Directions

  1. Purée onion in food processor.
  2. Heat oil in pot over medium heat. Add mustard seeds, cumin and bay leaf. Cook 1 minute, or until fragrant.
  3. Add onion and garlic, and sauté 5 to 7 minutes, or until browned. Stir in tomato sauce, coriander, garam masala, turmeric, salt and paprika. Simmer 10 minutes, or until sauce thickens, stirring occasionally. Add up to 1/2 cup water if sauce is too thick.
  4. Stir in peas, sour cream and sugar. Simmer 5 minutes, or until peas are heated through.
  5. Fold in paneer, and cook 3 minutes more. Remove bay leaf, and serve hot with basmati rice or naan bread.

Member Rating: -

ingredient list

Serves 6

  • 1 large onion, quartered
  • 1 1/2 Tbs. vegetable oil
  • 1/2 tsp. whole brown mustard seeds
  • 1/2 tsp. ground cumin
  • 1 bay leaf
  • 1 clove garlic, minced (about 1 tsp.)
  • 1 15-oz. can tomato sauce
  • 2 tsp. ground coriander
  • 1 tsp. garam masala
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1 10-oz. pkg. frozen peas, thawed
  • 3 Tbs. reduced-fat sour cream
  • 1/4 tsp. sugar
  • 1 8-oz. pkg. paneer, cut into 1-inch cubes

Nutritional Information

Per SERVING:

Calories 244
Protein 13g
Total fat 14g
Carbs 17g
Cholesterol 43mg
Sodium 754mg
Fiber 4g
Sugars 8g
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