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Better Than the Freezer Aisle: Copycat Amy's Mattar Paneer - Ready to Eat Dinner

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Better Than the Freezer Aisle: Copycat Amy's Mattar Paneer - Ready to Eat Dinner

Lisa
The Cook
4 Servings
15 Ingredients
3 Comments

Mattar Paneer is a popular vegetarian Indian dish made with green peas and paneer, and unripened fresh cheese. However, unlike it’s freezer aisle counterparts, this Better Than The Freezer Aisle option ensure that eat bite is bursting with the flavors of a sauce with a slight kick, crisp peas and mouth watering paneer.

4 Servings
15 Ingredients
3 Comments

Ingredients

  • 4 individual halve Onion
  • 4 teaspoons mince Garlic, Cloves
  • 2 teaspoons peel and mince Ginger, Fresh
  • 2 ounces drain Mild Green Chiles, Diced, Canned
  • 4 tablespoons Olive Oil
  • 3 medium Tomato
  • 1 teaspoon Turmeric
  • 2 teaspoons Garam Masala
  • ¼ teaspoons Chili Powder
  • 1 teaspoon Salt
  • ½ cups Water
  • 15 ounces Garbanzo Beans (Chick Peas), Canned
  • 16 ounces Peas, Frozen
  • 2 ⅓ cups dice Paneer
Serving Day Ingredients
  • 2 cups cook Basmati Rice

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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3 Comments

Join the discussion
  1. I was thrilled when I found this recipe! Not only is mattar paneer my favorite Indian dish, the Amy’s version of it is my favorite frozen entree ever. And as someone who hates packing lunch – that is saying something. I concur that this version is indeed better than the one in the freezer aisle!

    However, tracking down the paneer was not an easy task. I live in an area with many specialty grocery stores as well as Southeast Asian markets. And yet I still had difficulty locating a store that sold paneer. Had to call three different ones until I found a Whole Foods across town that carried it. And like most items at Whole Foods – it was totally overpriced. But worth it in the end since nothing can beat the richness and texture of that cheese.

    So unless you have easy access to paneer, I would definitely recommend either substituting the paneer or making it yourself. I learned that it can be made easily (and fairly quickly) with just a pot, whole milk, a lemon, a strainer, and a cheesecloth. I will definitely try that next time since tracking down the paneer was such a hassle.

    Tofu and farmer cheese are oft-recommended substitutes for paneer. However, I would not recommend the latter for this recipe. I made a batch with farmer cheese and while it tasted great, the cheese fell apart. You want it to stay in blocks since the texture of the cheese is what makes this dish so satisfying and delicious.

    1. Easy to make your own paneer. Bring milk to boil, add lemon juice til the whey turns a little green, may have to reboil, careful it boils over easily makes big mess on stove, pour onto cloth lined colander keeping colander over bowl. You can save whey for soup,etc. Cloth should be like cheese cloth or thin cotton. Hang for a while til as dry as you want. Then cut in pieces. I was also happy to find this recipe. You can use whole milk or 2%.

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