Ingredients

  • 2 x 225g packs paneer cheese
  • 3 tbsp sunflower oil
  • 1 medium onion, finely chopped
  • 1½ 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 pack coriander, roughly chopped

Method

  1. 1

    Cut the cheese into chunky strips. Heat 1 tbsp of the oil in a large, non-stick frying pan, then 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 1 tbsp oil.

  2. 2

    Heat the remaining 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 add the spices and fry for another minute.

  3. 3

    Add the peas, 4 tbsp water and some seasoning. Cover, bring to a simmer and cook for 3 minutes. Stir in the tomatoes and paneer and bring back to a simmer, then cover and cook for 2-3 minutes until the cheese has heated through. Season with black pepper and stir in the chopped coriander.

Nutritional Details

Each serving provides
  • Energy 1666kj 398kcal 20%
  • Fat 18.1g 26%
  • Saturates 6.6g 33%
  • Sugars 14.6g 16%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

21.7g carbohydrate 8.8g fibre 32.8g protein

Also in these Scrapbooks

Back to top