Simple One Skillet Mattar Paneer | Zainab Shah | NYT Cooking
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- Zainab Shah is back to show us how to make her recipe for Mattar Paneer. Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. But this version skips the puréeing hassle, instead, a hefty amount of cashew butter acts as a shortcut for the same nutty flavor and creamy texture.
Get the recipe: nyti.ms/3xWufid
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Some comments on the cooking method:
1) jeera (cumin seed) is usually added to the hot oil before adding the onions. This is to infuse the flavour into the oil. If you do it after you need to clear some of the onions and infuse it in the excess oil. Would not recommend adding it in with the spice powders the way she does.
2) Along with red chili powder and turmeric, cumin and coriander powder can also be added to the mix and some folks add garam masala powder.
3) after adding spice powders the spices need to be fried well for some time with onions in the oil. This is called “bhunna”. Its a very important step and enhances the flavour.
4) after adding the tomatoes you need to keep cooking the curry till the oil separates. Also: i like to blanch, peel, and puree tomatoes instead of chopping them but thats just me. 😬
I have a cashew allergy and tried the recipe with Tahini. It worked well and was super tasty 🙂
thanks for the tip! I dont have an allergy but i know i would get much more use out of tahini than a jar of cashew butter
@@azfortuna9398 could use any nut butter. I wonder which one, or what combinations, come closest to the taste of cashew? maybe almond butter with a hint of tahini.
Coconut milk works very well too, and you can't even tell it's not heavy cream!
Yum! It also works great with almond butter. I think peanut butter or sunflower seed butter would work too. Any nut or seed butter really!
So happy to see Indian food get such a major shout out at NYT Cooking. Have grown up eating this. Looks great! Good job Zainab!
She's Pakistani-American, not Indian
@seventhepiphany He never said she was Indian?
4:04 generally while cooking Indian curries, we avoid adding water as soon as tomatoes are added. This causes the raw taste of tomatoes to be there till end. After you add salt, you kind of allow the tomatoes cook itself for 2-3 minutes and gets mashed. Then 2-3 minutes later you can add water.
The fresh tomato taste is amazing though. I don't like an overcooked tomato base at all.
@@saulehakamal5653 To each their own. No disregard 🙏
@@RaviSankarRao1 indeed :)
I've usually seen the opposite. In this Punjabi base of onion/tomato, adding the tomato causes the spices to stick to the pan and burn quickly, so you want to add water right with tomato. If you cook the tomato long enough the raw taste will go.
She is NOT an Indian.
Mincing everything to a fine paste is what restaurants do. In Indian households most of the time you just leave the onion-tomato concoction to cook for some time so that it breaks down and becomes creamy on it's own with all the spices added to it. You don't need cashew butter or whatever in every recipe. That's mostly done to make shahi paneer, paneer butter masala or something richer like that.
A Feast of Peas ...YUM!
Fact
The green peas make the dish look even more appetizing☺️
Pro tip: if store-bought, soak the paneer cubes in some warm water for like 20-30 minutes. Pat dry then fry. This will make the paneer tender rather than having a rubbery texture.
I love simple one skillet dishes! 🤤
Can't wait to make this - really appreciate the videos to understand the steps of the dish. Would you consider sharing a dal recipe in the future?
boil your favourite lentils with some salt and set it aside. make sure you don't let the lentils go too soft. then in a kadhai, heat some oil, and saute some fennel seeds, bay leaves, onions- julienne like cut, tomato, cumin, ginger-garlic paste add turmeric and salt. then put back the dal in it.let it cook for a little while. and you're done. add some fresh cut coriander if you like.
Hello Zaïnab, the best revelation for me was to discover three types of cuisines that beat French and Italian food anytime, and that was when I met some from Japan, Lebanon, Turkey, Tunisia and India. I just love the food of the Eastern Mediterranean and South Asia. Thank you for this lovely recipe.
she's not Indian, she's Pakistani (we have better food)
I'm making this tomorrow night. thanks so much for the one pot dish. Update: It was easy and delicious.
kasuri methi and freshly chopped dhania leaves typically are added, as well, the former roughly when you add the tomatoes and the latter after the garam masala, just before serving.
a couple drawbacks to ginger-garlic paste: inherently not as fresh as adding the individual ingredients (at least after first made) and not at all useful for Vedic cooking, for which garlic and onion are omitted--important around several festivals and pujas even for some of us who do not normally omit onion and garlic (or when cooking for family and friends who always follow this practice).
Aap ki recipe bahut bahut acchi hai 🧐😍 wow so delicious recipe ♥️🥰 looking good 👍🙂 amazing recipe ♥️🥺 thanks for sharing 👌👌 try Karna too banta hai 🧐😍 awesome presentation
Looks so savory delishass! Thanks for the tips. I’m going to get crazy into Indian dishes!
Pro Tip -- after frying the paneer, but them in a bowl of water. this way they will stay soft and won't get hard/rubbery
Definitely making this this week!
OK. 😅
This recipe is great, it looks like a must try!
Lovely 👌🏻 Greetings from Scotland 😊 I love making paneer recipes 💓
Omg that looks so good. Now I'm helplessly craving Indian food
Sometimes I use halloumi in place of paneer. I'll try it in this recipe next
Looks really great and the dish has been composed well, but I would make one change.. Cumin MUST be added first to approximate the authentic flavor. Whole spices like cumin seed need time in the oil and so go in before the onion. The order spices are added is important in N. Indian cuisine.
what rice did you use? and how did you cook it like that to perfection? ive been trying to recreate the Amy's brand version of this - for its the ONLY curry dish i like
i absolutely love this dish and now i have a recipe i can use. definitely making this weekend 🤎🤎🤎
I made this today for dinner it's really spicy thanks needed the recipe.
I haven't eaten anything since morning and this video is giving me all the feelz.
oh looks great! the cashew butter is a good idea.
This looks tremendous, thanks for sharing! Question: if onions are a big nope, what's a decent substitute?
th-cam.com/video/KOW3uqtrfDo/w-d-xo.html
Try the already fried paneer in the freezer section of your Indian grocery store!
Nice! 👏🏼
Wow making this with tofu, I really would only need to go out of my way for cashew butter! We keep turmeric AND Garam Masala in the house, which I feel are the next most exotic things in this dish.
looks very good and easy.
My namesake! Those zohra rahman rings 🔥
Definitely making this too!
Great job! I love this dish/meal/recipe.
Looks great! Would it be permissible to substitute the ghee with oil?
Yes
I love this recipe!
This looks delicious and super simple.
This looks so good.
The Zohra Rahman rings! represent!
Can I replace cashew butter with peanut butter? Looks delicious
Yes you can
Cashew or peanut are just optional. This dish can be made without them. Adding them is more like a restaurant style. Most Indian household don't use them. Its still delicious without adding them.
That looks so good
😋
MAKING THIS!
Is there a brand of cashew butter you recommend?
Can’t you just buy cashews and blend them to make your own butter
@@joyaustin6581 the video suggests to use cashew butter as a shortcut, so I would like to try it that way. I usually make it with pureed cashews but don't often have those on hand or might not want to take that extra step on a busy weeknight
Awesome thanks for sharing new friend ❤❤❤❤❤
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Hello dear, can you cook cambodia food?
please balance the sound
1:30 i think of _paneer_ and tofu as the same product, made from different milks (cow milk vs soy(a) milk)
absolutely not. They are completely different in taste and textures
yummy
This is exactly how my mom makes it. Same spices same technique. She just doesn't put cream
i need this shirt!
New friend stay connected thanks
It is an Indian recipe 🇮🇳🇮🇳🇮🇳
what's a paneer?
What I want to know is how to make paneer that doesn't taste rubbery
Recommend soaking it in water after frying it.
@@ankoortailor5090 Really? Can I do that?
Bong Eats' paneer video/instructions never fails.
th-cam.com/video/KUUOwNouiPA/w-d-xo.html
Cashew allergy in this house. Would it be disgusting to substitute peanut butter?
Maybe tahini? Similar for getting that nuttiness and richness from the oil.
@@zeppelin695 was just coming to say that
it would work great
Almond or melon seeds will work too..
I don't think peanut butter will be bad but it'll taste more like a stay dish rather than authenticity of this dish. But nothing wrong with stay flavor. It'll still be delish
...If you need more than one pan for matar paneer, you've already messed up somewhere.
i wanna hang out with her
So the actual recipe is behind a paywall? Cool.
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Recipe developer? People invent stupid terms just to feel important lmao
That’s been a term basically since the first modern cookbook was created. So… nearly two hundred years. Your ignorance is your problem, not that of people with jobs you don’t know exist 😂
This looks…..so good. I feel so depressed that I can’t make this rightthissecond. Need to figure out where to buy paneer and stock up!
You can make it yourself...it's fairly easy