Spicy Matar Paneer with a Fusion Twist
A creamy and spicy Matar Paneer with a hint of coconut milk, adding a rich texture and sweetness to the traditional Indian dish.
Ingredients
- 250gpaneer, cubed
- 1cupgreen peas (fresh or frozen)
- 2tbspoil
- 1piecelarge onion, finely chopped
- 2piecetomatoes, finely chopped
- 1tbspginger-garlic paste
- 1piecegreen chilli, finely chopped (optional for extra heat)
- 1tspcumin seeds
- 1tspcoriander powder
- 1/2tspturmeric powder
- 1/2tspred chilli powder
- 1/2tspgaram masala
- 1/2cupcoconut milk
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Nutrition (per serving)
Calories
266.3kcal (13.31%)
Protein
13.5g (27%)
Carbs
16.5g (6%)
Sugars
3.5g (7%)
Healthy Fat
7.5g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Spicy Matar Paneer with a Fusion Twist
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilli. Sauté for a minute.
Add tomatoes and cook until they turn soft and the oil starts to separate.
Stir in coriander powder, turmeric powder, red chilli powder, and salt. Cook for a couple of minutes to let the spices blend well.
Add green peas and cook for 3-4 minutes.
Add paneer cubes and stir gently to coat them with the spice mixture.
Pour in the coconut milk, and simmer for 5-7 minutes, allowing the curry to thicken and the flavours to meld. Adjust salt if needed.
Sprinkle garam masala, mix well, and cook for another minute.
Garnish with fresh coriander leaves.
Serve hot with steamed rice, naan, or roti, and a wedge of lemon on the side for a fresh zing.
Nutrition (per serving)
Nutrition (per serving)
Calories
266.3kcal (13.31%)
Protein
13.5g (27%)
Carbs
16.5g (6%)
Sugars
3.5g (7%)
Healthy Fat
7.5g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra heat, add more green chillies or increase the amount of red chilli powder.
Use fresh peas for a more vibrant taste, but frozen peas work well too.
Adjust the consistency of the curry by adding more or less coconut milk as per your preference.
FAQS
How can I make Spicy Matar Paneer vegan or dairy-free?
To make Spicy Matar Paneer vegan, you can substitute paneer with tofu or a plant-based cheese alternative. Additionally, ensure that the coconut milk you use is unsweetened and check for any other dairy ingredients in your spices or garnishes.
What are some good side dishes to serve with Spicy Matar Paneer?
Spicy Matar Paneer pairs wonderfully with steamed rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the spiciness of the dish.
How should I store leftover Spicy Matar Paneer?
Leftover Spicy Matar Paneer can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. You may need to add a splash of water or coconut milk to loosen the sauce.
Can I use frozen peas in Spicy Matar Paneer, and how do they affect the cooking time?
Yes, you can use frozen peas in Spicy Matar Paneer. They are convenient and will cook quickly. Just add them directly to the pan and cook for about 3-4 minutes, as they will thaw and heat through in no time.
What spices can I substitute in the Spicy Matar Paneer recipe?
If you don't have certain spices on hand, you can substitute coriander powder with curry powder for a different flavor profile. Additionally, if you prefer less heat, you can reduce the amount of red chilli powder or omit the green chilli altogether.
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