WebAdd the oil, garlic and the onions. Sauté for 5-7 minutes until onion is soft and translucent. Add the pureed spinach mixture and gently simmer for about 10 minutes. Stir regularly …
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WebPlace a pan over medium-high heat. Melt the butter. Once the butter is hot, add the garam masala, ginger, and chili, and fry for a minute to release the aromatics. …
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How to make matar paneer Heat 2 tbsps oil in the same pan. Saute 1 inch cinnamon & 1 bay leaf for a minute. Pour the pureed onion tomato mixture. Add ¾ to 1 tsp chili powder, ¾ to 1 tsp garam masala and ½ to ¾ tsp coriander powder. Saute until the masala leaves the sides of the pan. Keep stirring to prevent burning. Next add ½ to ¾ cup green peas.
Melt ghee in a dutch oven or heavy-bottomed pot over medium heat, add cumin seeds and once they start to splutter, add the serrano pepper, and stir-fry for 30 seconds. Then add the water, onion masala, peas, spices and mix well. Bring the mixture to a boil, then reduce the heat to medium, add the paneer and cover with a lid.
Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.) Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes.
Mutter paneer. Mutter paneer is a traditional north Indian curry. The texture of fresh peas stands up well against the paneer, but frozen is fine too. This can be ready in just 30 minutes, and you won't feel like you're missing out, even though it's veggie. Serve it as a side curry with some naan or rice.