Matar paneer — golden cubes of paneer and sweet peas in a fragrant, spiced tomato sauce. A quick, comforting Indian vegetarian classic, lovely with naan or rice.
- 1 tbls Sunflower Oil
- 225g Paneer
- 2 Ginger
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 Green Chilli
- 4 large Tomato
- 150g Peas
- 1 tsp Garam Masala
- Small bunch Coriander
- to serve Naan Bread
Tags:
Curry VegetarianVideo
Preparation
- Heat the oil in a frying pan over high heat until shimmering, add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn and brown on each side — it browns faster than you think, so don't walk away. Remove and drain on kitchen paper.
- Put the ginger, cumin, turmeric, ground coriander and chilli in the pan and fry for 1 minute. Add the tomatoes, mashing them with the back of a spoon, and simmer for 5 minutes until fragrant, adding a splash of water if too thick. Season well.
- Add the peas and simmer for a further 2 minutes, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander, and serve with naan, roti or rice.
