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Matar Paneer

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Matar Paneer, a Indian main
Cuisine
Indian
Course
Main
Ready in
20 min
Effort
A project

Ingredients

×1
  • 1 tbls Sunflower Oil
  • 225g Paneer
  • 2 Ginger
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Coriander
  • 1 Green Chilli
  • 4 large Tomato
  • 150g Peas
  • 1 tsp Garam Masala
  • Small bunch Coriander
  • to serve Naan Bread

Method

  1. Heat the oil in a frying pan over high heat until it’s shimmering hot.
  2. Add the paneer, then turn the heat down a little.
  3. 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.
  4. Remove the paneer from the pan and drain on kitchen paper.
  5. Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min.
  6. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant.
  7. Add a splash of water if it’s too thick.
  8. Season well.
  9. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala.
  10. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.

Tags

  • curry
  • vegetarian
  • spicy

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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.