Matar paneer
Golden paneer and peas in a fresh tomato sauce, spiced with ginger, cumin and garam masala. A meat-free curry that fills you up, ready in twenty-five minutes.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Makes
- 2 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 790kcal
- Protein
- 34g
- Carbs
- 72g
- Fat
- 39g
Where the calories come from
- Protein 18%
- Carbs 37%
- Fat 45%
- Fibre
- 9.7 g
- Sugar
- 13.9 g
- Salt
- 0.59 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£2.65a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- ⅞ tbsp sunflower oil
- 210g paneer, cut into 3cm cubes
- 10g fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 green chilli, finely sliced
- 5 tomatoes, peeled and chopped
- 140g frozen peas
- 1 tsp garam masala
- 20g fresh coriander, roughly chopped
- 140g basmati rice, to serve
Method
Cook the basmati rice to the pack timings. Cover and set aside. Cook only the rice for the portions you're eating now, and cook it fresh when you eat the leftovers.
Get a frying pan very hot with the sunflower oil in it. Lay in the paneer cubes, drop to medium-high and colour each face golden, turning with tongs. Stay close, because paneer catches in seconds. Transfer to a plate lined with kitchen paper.
Over a medium heat, sizzle the green chilli, grated ginger, turmeric, cumin and ground coriander in the oil left behind for 1 minute.
Crush in the tomatoes with a wooden spoon. Bubble for 5 minutes, until thick and fragrant, loosening with water if needed. Season with salt and pepper.
Tip in the frozen peas for 2 minutes. Fold the paneer back through and dust with garam masala.
Serve over the rice, scattered with the coriander.
Adapted from BBC Good Food
