Matar Paneer (Pea and Paneer Curry) with Rice
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Ingredients
- 280 g paneer, cubed
- 200 g frozen peas
- 300 g basmati rice
- 1 onion, finely chopped
- 2 tbsp ghee
- 3 garlic cloves
- 10 g fresh ginger, grated
- 300 g chopped tomatoes
- 1 tsp ground coriander
Nutrition (per serving)
- Calories
- 611 kcal
- Protein
- 22.7 g
- Carbohydrate
- 71.7 g
- of which sugars
- 8.2 g
- Fat
- 24.9 g
- of which saturates
- 15.1 g
- Fibre
- 5.2 g
- Salt
- 0.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 2
Melt the ghee in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Stir in the chopped tomatoes and ground coriander and cook for 10 minutes until thickened.
- 4
Add the frozen peas and simmer for 4 minutes, then gently stir in the paneer and warm through for 3 minutes without breaking it up.
- 5
Serve with the rice.
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