© J Sainsbury plc 2020
Photo: Dan Jones
Mattar paneer
This medium-spiced curry of peas, tomatoes and Indian cheese deserves a place on your table
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Ready in 45 minutes
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Cooking time 25 minutes
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Prep time 20 minutes
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Serves 4
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
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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.
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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.
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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.
