This low-calorie, healthy version of the classic Punjabi restaurant dish makes a quick weeknight dinner after a long day at work! Served with warm Basmati rice or your favorite naan/paratha/roti, it hits every bucket on the food pyramid!
Makes 4-6 servings
1 lb frozen peas
1 yellow, orange, or red bell pepper
1 large onion
3 medium tomatoes
1/2 lb paneer
1/2 small green chili
1 tbsp dry mango powder
2 tbsp chole/chana masala
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chili powder
2-inch ginger piece
6-8 cloves of garlic
2 tbsp oil
1 tsp cumin seeds
1 tsp asafoetida
10 curry leaves (optional)
(optional) 1/4th cup fresh or dry fenugreek leaves (kasoori methi)
1 cup of water
1/2 cup chopped cilantro
Basmati rice or your favorite Indian bread - roti, paratha, or naan - for serving!
Chop onions and bell peppers. Mince garlic and ginger. Finely chop tomatoes. Cut paneer into 1/2-inch cubes.
In a 6-quart pressure cooker or Instant Pot, heat the oil. Add cumin seeds and let them sizzle until golden.
Add chopped onion and minced ginger and garlic. Let sizzle for 2 minutes.
Add turmeric, red chili, and garam masala. Then stir briefly.
Add chopped bell pepper and peas. Add salt and 1 cup of water.
Bring to boil, then close the lid and pressure cook for 4 minutes. Let it cool before opening.
Add chopped tomatoes, fenugreek leaves, dry mango powder, and chana masala.
Simmer for five minutes. Garnish with cilantro. Serve with basmati rice or your favorite Indian bread and enjoy!