Skip to main content

Low Fat Mattar Paneer

Normally mattar paneer has a rich creamy gravy. Yes, it is yummylicious, but it comes with a price...I mean saturated fat in the form of cream. This recipe does not use cream. I have noticed, that cashew nuts alone can do the trick. Yes, cashew nuts are fat laden too, but they are rich in good fats and I am asking to add only a few :) Read more about Cahews here

mattar paneer

Ingredients:
Paneer - 2 cups
Tomato - 1 big ripe
Tomato puree - 1 tbsp
Onion - 1 medium
Ginger garlic paste - 1 tsp
Frozen peas - 1 cup
Cashews - 5-8 soaked in water (or milk)
Oil to cook
Spices
Salt - as per your taste
Red pepper - 1/4 tsp
Garam masala - 1tsp
Corriander powder - 1/2 tbsp
Turmeric - 1 tsp
Cumin seeds -1 tsp

Method:
  1. Prepare paneer in advance by following the recipe here or buy it from a store  
  2. Finely chop onions and tomatoes
  3. Heat oil, add cumin seeds and wait till it starts to crackle. Now add chopped onions and cook till they are pinkish. Add ginger garlic paste and cook for 1 minute. 
  4. Add chopped tomatoes and tomato puree followed by adding all the spices.
  5. Cook the paste on low heat till the oil separates
  6. Now add water to the desired consistency and blend the paste using a hand blender 
  7. Once it starts to boil , add peas and cubed paneer pieces. Cover the lid and cook for 5 minutes.
  8. Now make a paste of saoked cashews and add it to the gravy. As soon as you add the cashew paste, the color of curry changes. Cook the curry covered on low heat for 20 minutes. 
  9. Garnish with cilantro leaves and serve with plain rice, or naan
Labels:

Comments

Hari Chandana P said…
Delicious and tempting recipe.. looks awesome :)
Indian Cuisine
August 18, 2011 at 7:47 PM
chef and her kitchen said…
Looks really delicious n yummy
August 18, 2011 at 9:43 PM
Unknown said…
Low fat and still it looks creamy and yummy..nice apt combination for rotis
August 18, 2011 at 10:43 PM
Suhaina said…
what a wonderful dish, looks so yummy.
nice click.
August 19, 2011 at 12:35 AM
aipi said…
A classic combo ~ love it!
USMasala
August 19, 2011 at 11:49 AM
Priya Suresh said…
Simply irresistible,a prefect pair for rotis..
August 19, 2011 at 2:19 PM
Heather said…
I hope this recipe tastes as good as it looks. I'm definitely going to try making it.
August 26, 2011 at 9:43 AM
Post a Comment

Popular posts from this blog

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm
2 comments
Read more

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...
18 comments
Read more

Tomato Rice

Ingredients  Cooked rice - 2 cups Tomatoes - 2 medium size Onion - 1 medium size Ginger - 1-2 inch, finely chopped Green chili - 1 long, chopped Curry leaves - 1 sprig Turmeric - 1/4 tsp Corriander powder - 1 tbsp Kashmiri mirch , paprika - 1 tsp Salt - to taste Cilantro leaves - 2 sprigs Mint - few chopeed leves Cashew - optional. Cloves - 2 Tadka mix - Mustard seeds - 1 tsp Cumin seeds - 1 tsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp Fenugreek seeds - 1/4 tsp Cinnamon stick or powder - 1/4 tsp powder or 1 stick Oil to cook Method Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy.  Gently add cooked rice and salt and cover the lid. Cook on very low heat so that...
Post a Comment
Read more