Paneer with peas and beans (Matar paneer)

paneer-peas-beans-matar-paneer
  • Serving: 6
  • Prep time: 15 m
  • Cook time: 45 m
  • Ready in: 60 m
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This vegetarian curry is sure to entice everyone to the table with it’s beautiful aromas and colours.

Credit by: KingOfChef

Ingredients

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Nutrients

1322 kj ENERGY
16g FAT TOTAL
9g SATURATED FAT
14g PROTEIN
30.96mg SODIUM
6g CARBS (SUGAR)
8g CARBS (TOTAL)

Step by step method

  • Step 1

    Cut paneer into 2.5cm cubes and pat dry on all sides with paper towel. Heat ghee in a non-stick frying pan over medium heat and fry paneer, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel.

  • Step 2

    Reheat ghee in same pan over high heat and cook onion, stirring, until golden. Reduce heat, add garlic and ginger, cook for 1 minute, then stir in spices except garam masala. Add tomatoes and 310ml (1 1/4 cups) water, and cook for 15 minutes or until tomatoes are pulpy. Stir in peas, beans and paneer, and cook, partially covered, for a further 15 minutes or until vegetables are tender. To serve, stir in coriander and garam masala.

Tips & variations

  • Paneer is a pressed cheese formed into a firm, tofu-like mass, it is sometimes called cottage cheese.

  • Ghee is a form of solid clarified butter, suitable for frying without burning. Found in tubs in the refrigerated section of supermarkets, or in jars or tins in the Asian/Indian food section.

  • Black cumin seeds are smaller and less bitter than the regular. From Indian and Fijian grocers and Herbie's Spices. Substitute regular cumin seeds.

  • Garam masala literally means 'spice mixture' and is typically made up of black pepper, cinnamon, caraway seeds, fennel seeds and cloves.

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