Two bowls filled with matar paneer with some flatbreads alongside

Matar paneer

Name: Matar paneer
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbsp sunflower oil; 225g paneer cut into 3cm cubes; 2.5cm 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

Miriam Nice

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.2 out of 5.64 ratingsRate

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Serve this classic matar paneer with cheese and peas in a spicy tomato sauce as an easy midweek meal. This veggie Indian dish takes just 25 minutes to make

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
225g paneer

cut into 3cm cubes
2.5cm 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

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Nutrition: Per serving

kcal544
fat35g
saturates18g
carbs18g
sugars14g
fibre8g
protein35g
salt0.1g

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.

Recipe from Good Food magazine, October 2017

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A star rating of 4.2 out of 5.64 ratings

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