Matar paneer
By Miriam Nice
Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. It takes just 25 minutes to make
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Prep:15 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 544
-
fat 35g
-
saturates 18g
-
carbs 18g
-
sugars 14g
-
fibre 8g
-
protein 35g
-
salt 0.1g
Ingredients
- 1 tbsp sunflower oil
- 225g paneer, cut into 3cm cubes
- 2½ cm piece ginger, grated
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 green chilli, finely sliced
- 4 large ripe tomatoes, peeled and chopped (or ½ 400g can chopped tomatoes)
- 150g frozen peas
- 1 tsp garam masala
- small pack coriander, roughly chopped
- naan bread, roti or rice, to serve
Method
Heat the oil in a frying pan over high heat until it’s shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side – the paneer will brown faster than you think, so don’t walk away. Remove the paneer from the pan and drain on kitchen paper.
Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it’s too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.
