Main Dishes

Garden Peas & Paneer in Chili-Tomato Sauce

37

Another delicious Indian dish!

4
4 tbsp sunflower oil or olive oil
250 grams paneer, cut into 1-inch cubes
4 green cardamom pods, bruised
2 bay leaves
1 onion finely chopped
2 tsp garlic paste
2 tsp ginger paste
2 tsp ground coriander
1/2 tsp ground turmeric
1/4-1/2 tsp chili powder
150 grams canned chopped tomatoes
Scant 2 cups warm water plus 2 tbsp
1 tsp salt, or to taste
1 1/4 cups frozen peas
1/2 tsp garam masala
2 tbsp light cream
2 tbsp chopped fresh cilantro leaves
1. Heat 2 tbsp oil in a medium nonstick saucepan over medium heat. Add paneer and cook, stirring frequently, until evenly browned. Remove and drain on paper towels. 2. Add remaining oil to the saucepan and reduce heat to low. Add the cardamom pods and bay leaves and let sizzle for 20-25 minutes. Add the onion, increase heat to medium, and cook, stirring frequently, for 4-5 minutes until the onion is softened. Add the garlic and ginger paste and cook for an additional 3-4 minutes until the onion is a pale golden color. 3. Add the coriander, turmeric, and chili powder, and cook, stirring constantly for 1 minute. Add the tomatoes and cook, stirring, for 4-5 minutes. Add 2 tbsp water and cook, stirring for 3 minutes until the oil separates from the spice paste. 4. Add the scant 2 cups of water and salt. Bring to a boil, then reduce heat to a simmer and continue to cook uncovered for 7-8 minutes. 5. Add the paneer and peas and simmer for 5 minutes. Stir in the garam masala, cream, and cilantro. Remove from heat.
Nutritions

Calories
463

Sodium
1519mg
63% DV

Fat
31g
48% DV

Protein
20g
41% DV

Carbs
24g
8% DV

Fiber
6g
26% DV

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Our mom has been making this 3 Ingredient M&M Fudge for as long as I can remember. It was at every holiday party, super bowl party, and often made during the summer because it doesn’t heat up your kitchen like baking usually does. Do you ever have those days where all you need is just ...

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