Matar Paneer With Fresh Peas

Ingredients

• 160 g paneer, cubed
• 150 g green peas, fresh or frozen
• 200 g canned crushed tomatoes
• 1 medium yellow onion, finely chopped
• 60 g plain low-fat yogurt
• 0.5 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 tsp garam masala
• 0.5 tsp ground turmeric
• 1 tsp ground cumin
• 0.5 tsp fine salt

Instructions

1. Heat the oil in a nonstick skillet over medium heat and add the paneer cubes. Cook, turning occasionally, until light golden on two or three sides, about 4 minutes, then transfer to a plate — this firms them so they hold shape in the gravy.
2. In the same pan, cook the onion until soft and golden, about 6 minutes. Add the garlic, ginger, garam masala, turmeric, and cumin and stir for 45 seconds until deeply fragrant.
3. Stir in the crushed tomatoes and cook for 4 minutes until the sauce darkens and the oil starts to separate at the edges. Lower the heat and whisk in the yogurt a spoonful at a time so it blends smoothly without curdling.
4. Add the peas, paneer, salt, and a splash of water to loosen the gravy. Simmer gently for 5 minutes until the peas are tender and the paneer has soaked up the sauce. Taste, adjust salt, and serve hot.

Nutrition (per serving)

Calories

388

Protein

22 g

Fat

21 g

Carbs

26 g