Mattar Paneer

Mild Indian Pea and Cheese Curry
Enjoy this Punjabi classic, packed with a mixture of sweet, savoury and fresh flavours.
75 Reviews
Cals 908 · Prot 41 · Carbs 107 · Fat 41
Vegetarian
Family Friendly
30 min
Mattar Paneer: Mild Indian Pea and Cheese Curry
Enjoy this Punjabi classic, packed with a mixture of sweet, savoury and fresh flavours.
75 Reviews
Cals 908 · Prot 41 · Carbs 107 · 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) 3789 / 908
Fats (g) 41.1
of which saturated (g) 26.1
Carbohydrates (g) 107
of which sugars (g) 16.1
Fibers (g) 9.5
Proteins (g) 41
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

Prep veg

1 Prep veg

Peel and finely chop the onion. Peel and grate the ginger. Finely chop the cherry tomatoes.
Fry onion

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 and 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.
Cook rice

3 Cook rice

Meanwhile, add the basmati rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
Simmer sauce

4 Simmer sauce

To the onions add the garam masala, turmeric, cumin and coriander powder and cook for 1 min. Add the ginger, garlic and tomato paste and cook for 2 min. Add the measured water, vegetable stock cube, cherry tomatoes, peas and sugar and simmer for 10 min.
Fry paneer

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 and fry on all sides for a total of 5 min or until starting to crisp.
Serve

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 over the rice and garnish with the coriander leaves.
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