Mattar Paneer
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3T Oil (vegetable, peanut, canola, or safflower)2 Medium onions (sliced thin)2 Serrano chiles3 T Ginger root (chopped)3 Medium Tomatos (quartered)3 or 4 green cardamom pods3 T coriander2 T roasted ground Cumin1/3 t Tumeric1 1/2 t salt3 to 3 1/2 c whey10 or 14 oz frozen peas12 oz paneer (cubed)
Heat oil in a pan, add onion and cook on medium heat until deep brown
Meanwhile, remove stems from serrano chiles and seeds if you want to decrease the heat. Remove ends from garlic, quarter tomatoes. Dry roast the cumin in a pan until it becomes darker in color. Add all ingredients to a slow cooker on low heat except the peas and paneer. Cook on low for 3 hours. After 3 hours use an emulsion blender to blend all the ingredients. The cardamom pods can be removed prior to blending.
Add the peas and paneer, cook an additional 30 minutes.
Serving Size: 8 to 10 servings
Meanwhile, remove stems from serrano chiles and seeds if you want to decrease the heat. Remove ends from garlic, quarter tomatoes. Dry roast the cumin in a pan until it becomes darker in color. Add all ingredients to a slow cooker on low heat except the peas and paneer. Cook on low for 3 hours. After 3 hours use an emulsion blender to blend all the ingredients. The cardamom pods can be removed prior to blending.
Add the peas and paneer, cook an additional 30 minutes.
Serving Size: 8 to 10 servings
Nutritional Info Amount Per Serving
- Calories: 194.1
- Total Fat: 10.8 g
- Cholesterol: 24.0 mg
- Sodium: 93.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.1 g
- Protein: 10.5 g
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