Love seeing the Inidan dishes on here. I recently made Matar Paneer, following a recipe from the cookbook Indian-ish. It turned out great! It was surprisingly easy to put together too. I think the...
Love seeing the Inidan dishes on here. I recently made Matar Paneer, following a recipe from the cookbook Indian-ish. It turned out great! It was surprisingly easy to put together too. I think the total cook time was about an hour, but the prep work is pretty minimal and you have time to clean your kitchen or whatever while you're waiting. The base of the sauce is made from tomatoes, onions, and serranos with a heavy dose of coriander. The acidity of the tomatoes is balanced nicely when the paneer chunks and peas are added in during the final simmer. It all comes together at the end when you add the finishing spices of toasted cumin seeds, tumeric, and asafoetida. This dish was delicious and quite filling but doesn't feel heavy as there no meat grease involved. It's very adjustable too. If you want it to be healthier, add more peas and less paneer. If you want it to be spicier, add more serranos. I'll probably be putting this in my rotation of regular meals.
Love seeing the Inidan dishes on here. I recently made Matar Paneer, following a recipe from the cookbook Indian-ish. It turned out great! It was surprisingly easy to put together too. I think the total cook time was about an hour, but the prep work is pretty minimal and you have time to clean your kitchen or whatever while you're waiting. The base of the sauce is made from tomatoes, onions, and serranos with a heavy dose of coriander. The acidity of the tomatoes is balanced nicely when the paneer chunks and peas are added in during the final simmer. It all comes together at the end when you add the finishing spices of toasted cumin seeds, tumeric, and asafoetida. This dish was delicious and quite filling but doesn't feel heavy as there no meat grease involved. It's very adjustable too. If you want it to be healthier, add more peas and less paneer. If you want it to be spicier, add more serranos. I'll probably be putting this in my rotation of regular meals.