Matar Paneer Recipe | BBC Good Food

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• Matar paneer

Matar paneer

• Miriam Nice

Save recipeServes 2EasyPrep: 15 minsCook: 10 minsA star rating of 4.3 out of 5.62 ratingsRateloading...

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-freeVegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Spicy Indian rice

A star rating of 4.7 out of 5.46 ratings

Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry

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Low-fat version of the classic dish

Rosemary & chilli naan

A star rating of 0 out of 5.0 ratings

Give plain naan a bit of a kick with this simple recipe. Once you've cracked this, try garlic & mint and harissa & red onion too - you'll find the recipes below

Try this paneer curry by Amol Rajan.

Ingredients

Nutrition

• 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

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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 4.3 out of 5.62 ratingsAdAd

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