Zainab Shah is back to show us how to make her recipe for Mattar Paneer. Traditionally, roasted and crushed cashews are pured with cooked onions and tomatoes to make the base for this comforting vegetarian dish. But this version skips the pureing hassle, instead, a hefty amount of cashew butter acts as a shortcut for the same nutty flavor and creamy texture. Get the recipe: https://nyti.ms/3xWufid ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
