Mattar paneer
Serves: 4
Total time: 
Recipe by Debbie MajorRecipe photograph by Dan Jones
Mattar paneer
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
421Kcal
Fat
19gr
Saturates
7gr
Carbs
22gr
Sugars
11gr
Fibre
9gr
Protein
35gr
Salt
0.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 x 225g packs of paneer cheese
- 3 tbsp sunflower oil
- 1 medium onion, finely chopped
- 1 ½ tsp cumin seeds
- 2 garlic cloves, crushed
- 5cm piece peeled fresh ginger, finely grated
- 1 red chilli, deseeded and finely chopped
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ¼ tsp cayenne pepper
- 500g frozen peas
- 300g ripe tomatoes, skinned and roughly chopped
- ½ x 31g pack coriander, roughly chopped
Step by step
- Cut the cheese into chunky strips. Heat 1 tablespoon oil in a large, nonstick frying pan, add half the cheese and fry gently, turning now and then, until golden. Put on a plate lined with kitchen paper and repeat with the remaining paneer and another tablespoon oil.
- Heat the rest of the oil in the pan, add the onion and cumin seeds and fry for 5 minutes until soft and lightly golden. Add the garlic, ginger and chilli and fry for 1 minute, then put in the spices and fry for another minute.
- Add the peas, 4 tablespoons water and some seasoning, cover, bring to a simmer and cook for 3 minutes. Uncover, stir in the tomatoes and paneer, bring back to a simmer then re-cover and cook for 2-3 minutes until the cheese has heated through. Season with black pepper and stir in the chopped coriander.
