Matar Paneer
A comforting North Indian curry of tender paneer and sweet peas simmered in a spiced tomato-ginger sauce, served with naan or rice.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 tbsp sunflower oil
- 225 g paneer
- 2 pcs ginger (fresh)
- 1 tsp cumin (ground)
- 1 tsp turmeric (ground)
- 1 tsp ground coriander
- 1 pcs green chilli
- 4 pcs tomato (large)
- 150 g peas
- 1 tsp garam masala
- 1 pcs fresh coriander (small bunch)
- naan bread (to serve)
Directions
- Heat the oil in a frying pan over high heat until shimmering hot.
- Add the paneer, reduce heat slightly and fry until browned at the edges on all sides; 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, mash 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 2 minutes.
- Stir in the paneer, sprinkle over the garam masala, divide between bowls, top with coriander leaves and serve with naan, roti or rice.