Matar paneer

classic indian curry indian midweek meal paneer peas vegetarian

N/A

Source

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

Method

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.

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.