Name: Matar Paneer (Light Tomato–Cashew Gravy)
Yield: 4 servings
Ingredients: Paneer (cow's milk) — cubes, soaked in warm water (180 g); Green peas, fresh — 1 cup (150 g); Tomato — 3, puréed (250 g); Cashew nuts — 10 (15 g); Ginger, fresh — 2 tsp (10 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ¼ tsp (1 g); Bay leaf (tej patta) — 1 (0.5 g); Turmeric powder — ⅛ tsp (0.5 g); Coriander seed / powder — 1½ tsp (3 g); Kashmiri chilli powder (mild) — pinch (0.5 g); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Water — 1 cup + 1 tbsp (250 ml); Rock salt (sendha namak) — ¾ tsp (3.5 g)

Method

How to cook it

Step 1: Grind tomato, cashew and ginger smooth.
Step 2: Temper cumin and bay leaf in ghee; add purée and spices; cook 8 minutes.
Step 3: Add peas and water; simmer 8 minutes.
Step 4: Add paneer; simmer 3 minutes; finish with garam masala.

Nutrition

Per serving, estimated

222kcal

Energy

11.7g

Protein

15.2g

Fat

10.7g

Carbohydrate

3.2g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Vol I · Jan 3

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Vol I · Jan 4

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Matar Paneer (Light Tomato–Cashew Gravy)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

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Also good this season

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Paneer (cow's milk)	cubes, soaked in warm water	180 g	900 g
Green peas, fresh	1 cup	150 g	750 g
Tomato	3, puréed	250 g	1250 g
Cashew nuts	10	15 g	75 g
Ginger, fresh	2 tsp	10 g	50 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	¼ tsp	1 g	5 g
Bay leaf (tej patta)	1	0.5 g	2.5 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Coriander seed / powder	1½ tsp	3 g	15 g
Kashmiri chilli powder (mild)	pinch	0.5 g	2.5 g
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Water	1 cup + 1 tbsp	250 ml	1250 ml
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g