Spicy Indian rice
Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry
Matar paneer
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp sunflower oil
- 225g paneercut into 3cm cubes
- 2.5cm piece gingergrated
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 green chillifinely sliced
- 4 large ripe tomatoespeeled and chopped (or ½ 400g can chopped tomatoes)
- 150g frozen peas
- 1 tsp garam masala
- small pack corianderroughly chopped
- naan breadroti or rice, to serve
Nutrition: Per serving
- kcal544
- fat35g
- saturates18g
- carbs18g
- sugars14g
- fibre8g
- protein35g
- salt0.1g
Method
step 1
Heat 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 2
Put 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.
