I have frequently discussed my wife’s reaction, opinion about my recipes. My Healthy Matar Paneer may be her favorite of all.Jump to Recipe
Indian food is not spicy. It is all about flavor. This dish has such deep flavor. Indian spices are enhanced when toasted or ground to use. I used cumin and coriander seeds and chili powder – and fresh garlic and ginger. As I think about it, Indian dishes use so many fresh ingredients and the cooking process enhances there flavor. The spices are complimented by the sweetness of the honey.
Now I called the dish healthy. I did use ghee – which is clarified butter at the beginning of the cooking. Besides the ghee, there is no dairy. The sauce is sweetened and made creamy with the addition of coconut milk, not heavy cream. The sauce is just tomatoes and the coconut milk. As a total aside, I made a creamy cajun pasta tonight. There was no cream added. I did use some 1% milk. By cooking the pasta in the milk, chicken stock and some coconut milk, the starch of the noodles created the creaminess. Below is a very similar dish from a while back.
My wife’s favorite part of the dish is the paneer. Paneer is Indian cheese. What is so fascinating is that even when the cheese is pan fried, it does not melt. The paneer is pan fried to get it nice and crispy. The dish comes together so easily. Add the spices to the ghee, followed by the tomato sauce and coconut milk. Add back in the paneer and peas at the end. That’s it.
Developing the matar paneer.
The Healthy Matar Paneer.
Healthy Matar Paneer
Healthy Matar Paneer has so much flavor and this recipe, is a more simple recipe with less ingredients and no lack of flavor.
- 3/4 Cup Frozen Peas
- 2 1/2 Cups Paneer cut in cubes
- 2 Tbsp Ghee
- 1 Tsp Cumin
- 1 Tsp Garam Masala
- 2 Cups Tomato Puree
- 15 Ounces Coconut milk
- 1 Tsp Salt
- 2 Tsp Avocado oil
Begin by heating the oil in a skillet. Once warm, add the paneer and brown on two sides.
Next, heat the ghee in a broad non-stick pan. Add the chilli powder, cumin powder, garam masala, mix well and cook on a medium flame for 1 minute. Add the tomato purée and salt, mix well and cook on a medium heat for 2 minutes – stir occasionally. Add the coconut milk, mix well and cook on a medium heat for 2 to 3 minutes – stir occasionally. Add in the peas and paneer and cook for 3 minutes.
Serve over white rice.