Mattar Paneer
Mild Indian Pea and Cheese Curry
Enjoy this Punjabi classic, packed with a mixture of sweet, savoury and fresh flavours.
Cals 896 · Prot 41 · Carbs 94 · Fat 41
Vegetarian
Family Friendly
30 min
Enjoy this Punjabi classic, packed with a mixture of sweet, savoury and fresh flavours.
Cals 896 · Prot 41 · Carbs 94 · Fat 41
Vegetarian
Family Friendly
Ingredients
Curry
Brown onion
1 Piece
Ginger
30 Grams
Cherry tomatoes
250 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Garam masala
5 Grams
Turmeric powder
2 Grams
Coriander cumin powder
4 Grams
Garlic paste
10 Grams
Tomato paste
30 Grams
Water
300 ML
Vegetable stock cube
15*
1 Piece
Green peas
250 Grams
White sugar
5 Grams
Paneer
4*
250 Grams
Cooking cream
4*
100 ML
Black pepper
0.5 Tsp
Fresh coriander
15 Grams
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Allergens
*15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3756 / 896 |
| Fats (g) | 41.4 |
| of which saturated (g) | 26.2 |
| Carbohydrates (g) | 94 |
| of which sugars (g) | 16.1 |
| Fibers (g) | 9.2 |
| Proteins (g) | 40.8 |
| Salt (g) | 1.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veg
- Peel and finely chop the onion.
- Peel and grate the ginger.
- Finely chop the cherry tomatoes.
2 Fry onion
- Heat a large non-stick pan over a low heat with a drizzle of vegetable oil.
- Once hot, add the onion with a pinch of salt.
- Fry for 10 min.
Tip! Cook the onion for up to 30 min over a low heat. The longer and lower you cook them for, the sweeter they will become.
3 Cook rice
- Meanwhile, add the basmati rice, salt and the measured water to a pan with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Remove the pan from the heat.
- Keep covered until serving.
- Before serving, fluff with a fork.
4 Simmer sauce
- To the onions add the garam masala, turmeric, cumin and coriander powder.
- Cook for 1 min.
- Add the ginger, garlic and tomato paste.
- Cook for 2 min.
- Add the measured water, vegetable stock cube, cherry tomatoes, peas and sugar.
- Simmer for 10 min.
5 Fry paneer
- Meanwhile, chop the paneer.
- Heat a second non-stick pan over a medium heat with a drizzle of oil.
- Once hot, add the paneer cubes with a pinch of salt.
- Fry on all sides for a total of 5 min or until starting to crisp.
6 Serve
- After 15 min, add the fried paneer and a generous splash of cream to the pea curry.
- Season to taste with salt and pepper.
- Serve the Mattar Paneer: Mild Indian Pea and Cheese Curry.
- Garnish with the coriander leaves.
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