Ingredients
To make Paneer Curry, you'll need:
- 227g paneer
- 2 tbsp. vegetable oil
- 1 onion, finely chopped
- 2 tsp. cumin seeds
- 1. tbsp.ginger, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp. ground coriander
- 1 chilli, finely chopped
- 200g tinned tomatoes, finely chopped
- 100ml water
- 1 tsp. turmeric powder
- 200g frozen peas
- 2 tsp. garam masala
- Fresh coriander to fresh cilantro
- 8 whole wheat chapattis
Method
- Grate the paneer into a large bowl.
- Heat the oil in a frying pan on medium heat and fry the onions for 5 minutes.
- Throw in the cumin seeds and cook for another minute.
- Add the ginger, garlic, ground coriander, chilli, and cook for a further minute.
- Pour in the tomatoes and water. Pop in the turmeric and garam masala.
- Bring the mixture to simmer. Turn down the heat to low, place the lid on the pan and simmer until the mixture thickens somewhat and flavours combine. This takes 7 minutes.
- Mix in the peas and grated paneer and cook the curry for another 4 minutes, stirring occasionally.
- Season with salt to taste and garnish with fresh coriander. Serve with rice or whole wheat chappatis and relish!
Nutritional Facts (Per Serving)
Calories 543 | Total Fat 28.2g | Saturated Fat 12.6g | Carbohydrates 54.6g | Fibre 5.6g | Protein 17.2g
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