Paneer in herby tomato sauce

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• Frantic Flapjack

  27 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  I doubled up on the recipe to serve 4 people, but it was too watery. If I made it again, I would double up on everything but just add 200ml water. The sauce tasted really lovely and fresh though.

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• frankilito

  15 August 2008

  frankilito commented on this recipe

  this is nice and eseay to cook and not a lot of time of preparesion.

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• Liz

  08 July 2009

  Liz rated and commented on this recipe

  

  I needed to cook the tomatoes through at the end for more like 10-12 mins to soften them up. Nice flavours but very high in sat fat to have too often.

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• Pipe-o

  13 April 2010

  Pipe-o rated and commented on this recipe

  

  I had to fry the paneer - I can't ever not! This is super-easy and quick.

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• teapot

  16 April 2010

  teapot rated and commented on this recipe

  

  Mine was really runny too, had to cook an extra 10 minutes to get it to reduce. It tasted really strange at first, but as we kept eating we got used to the flavours and we quite liked it in the end.

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• KeithW

  12 January 2011

  KeithW rated and commented on this recipe

  

  Just made this. Tastes lovely, although made it a little hotter than the recipe suggests. Only used 100ml of water though and it turned out perfect. Great quick and easy dish

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• Beanslover

  01 May 2012

  Beanslover rated and commented on this recipe

  

  Just made this for dinner. I am a paneer addict, and it was nice to find a tasty recipe that was quick! I, too, fried my paneer first, but not in oil - I always do. I used low fat yogurt, and I only added water at the end, bit by bit until it was the consistency I liked - oh, and I didn't add sugar (it's definitely sweet enough). I did season with salt also! Otherwise stuck to the receipe!!

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Ingredients

• ½ tsp cumin seeds
• 1 green chilli , chopped and seeded
• 3cm piece of fresh root ginger , peeled and chopped
• 150g tub Greek yogurt
• 1 tsp light muscovado sugar
• ½ tsp garam masala
• 2 tbsp chopped fresh coriander leaves and stems
• juice of ½ lime
• 3 tbsp tomato purée
• 250g frozen peas
• 227g pack paneer , cut into 1cm cubes
• 2-3 firm red tomatoes , cut into wedges
• a handful of roasted cashew nuts, chopped, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 - 15 mins

Cook 20 mins

Vegetarian

Ingredients

• ½ tsp cumin seeds
• 1 green chilli , chopped and seeded
• 3cm piece of fresh root ginger , peeled and chopped
• 150g tub Greek yogurt
• 1 tsp light muscovado sugar
• ½ tsp garam masala
• 2 tbsp chopped fresh coriander leaves and stems
• juice of ½ lime
• 3 tbsp tomato purée
• 250g frozen peas
• 227g pack paneer , cut into 1cm cubes
• 2-3 firm red tomatoes , cut into wedges
• a handful of roasted cashew nuts, chopped, to serve

Per serving

607 kcalories, protein 44g, carbohydrate 24g, fat 38 g, saturated fat 23g, fibre 8g, sugar 3g, salt 3.26 g

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