Two bowls filled with matar paneer with some flatbreads alongside

Matar paneer

  • Rating: 4 out of 5.34 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal544
fat35g
saturates18g
carbs18g
sugars14g
fibre8g
protein35g
salt0.1g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.34 ratings
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