Low-Fat Matar Paneer
|Low fat paneer||12 Ounce|
|Vegetable oil||3 Tablespoon|
|Onions||2 , minced|
|Garlic paste||1 Teaspoon|
|Ginger paste||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Ground coriander||2 Teaspoon|
|Hot chili powder||1⁄2 Teaspoon|
|Garam masala||1 Teaspoon|
|Tomatoes||2 Large, grated|
|Minced cilantro||2 Tablespoon|
|Frozen green peas||2 Cup (32 tbs)|
|Hot water||3 Cup (48 tbs)|
|Chopped cilantro||1 Teaspoon (For Garnish)|
Cut the paneer into 3/4-inch cubes and set aside.
Heat the oil in a nonstick pan over medium heat.
Add the onions and stir-fry until golden brown.
Stir in the garlic and ginger pastes and fry for another 30 seconds.
Add all the dry spices and tomatoes and continue to stir-fry until some oil starts to separate.
Stir in the minced cilantro, the peas, salt, and paneer.
Stir-fry for another minute, then add the water.
Bring to a boil, cover, and cook for 5 minutes or until the peas are tender and you have a thick, aromatic sauce.
Remove from the heat and transfer to a serving bowl.
Sprinkle with the chopped cilantro.
Serve hot with aloo soya tikki, pudina chutney, and chapati, paratha, or rice.