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
Prep:15 mins
Serves 2
1 tbsp sunflower oil225g paneer, cut into 3cm cubes2.5cm piece ginger, grated1 tsp ground cumin1 tsp turmeric1 tsp ground coriander1 green chilli, finely sliced4 large ripe tomatoes, peeled and chopped (or ½ 400g can chopped tomatoes)150g frozen peas1 tsp garam masalasmall pack coriander, roughly choppednaan bread, roti or rice, to serve
STEP 1Heat 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 2Put 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.
