Matar Paneer
Soft paneer and sweet peas in a warmly spiced tomato gravy — the meatless dinner that satisfies.
- Total
- 35 min
- Serves
- 4
North India's beloved vegetarian pairing: cubes of paneer and sweet green peas simmered in a tomato gravy bloomed with cumin, turmeric, coriander and garam masala, brightened with green chilli and fresh cilantro. The paneer stays soft, the peas pop, the sauce clings. With naan, it's a meatless dinner nobody misses meat at.
Ingredients
- 1 tbls Sunflower Oil
- 225g Paneer
- 2 Ginger
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Coriander
- 1 Green Chilli
- 4 large Tomato
- 150g Peas
- 1 tsp Garam Masala
- Small bunch Coriander
- to serve Naan Bread
Instructions
- 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. 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 fragrant. Add a splash of water if too thick and 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 bowls, top with coriander and serve with naan, roti or rice.
Nutrition (per serving)
- Calories
- 350
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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