Mattar Paneer:

Mild Indian Pea and Cheese Curry

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Instructions

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1 Prep vegetables

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

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2 Sweat onion

Heat a large non-stick pan over a low heat with a drizzle of vegetable oil. Once hot, add the onion with a generous pinch of salt and fry for 10 min.

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3 Simmer

After 10 min, increase the heat to medium and add the garam masala, turmeric, cumin and coriander powder and cook for another 1 min further. Add the ginger, garlic and tomato paste and cook for 2 min further. Add the measured water, vegetable stock cube, cherry tomatoespeas and honey and simmer for 15 min. 

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4 Boil 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.

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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.

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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. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro 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.

Enjoy this Punjabi classic, packed with a mixture of sweet, savoury and fresh flavours.

Cooking Time: 35 min

Cals 1202 · Prot 46 · Carbs 111 · Fat 63

Ingredients

Number of people

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
Cumin powder 2 Grams
Coriander powder 2 Grams
Garlic paste 10 Grams
Tomato paste 30 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Green peas 250 Grams
Honey 15 Grams
Paneer 250 Grams
Cooking cream 200 ML
Black pepper 0.5 Tsp
Fresh coriander 15 Grams

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

Enjoy this Punjabi classic, packed with a mixture of sweet, savoury and fresh flavours.

Cooking Time: 35 min

Cals 1202 · Prot 46 · Carbs 111 · Fat 63

Instructions

photo

1 Prep vegetables

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

photo

2 Sweat onion

Heat a large non-stick pan over a low heat with a drizzle of vegetable oil. Once hot, add the onion with a generous pinch of salt and fry for 10 min.

photo

3 Simmer

After 10 min, increase the heat to medium and add the garam masala, turmeric, cumin and coriander powder and cook for another 1 min further. Add the ginger, garlic and tomato paste and cook for 2 min further. Add the measured water, vegetable stock cube, cherry tomatoespeas and honey and simmer for 15 min. 

photo

4 Boil 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.

photo

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.

photo

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. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro 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.

Ingredients

Number of people

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
Cumin powder 2 Grams
Coriander powder 2 Grams
Garlic paste 10 Grams
Tomato paste 30 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Green peas 250 Grams
Honey 15 Grams
Paneer 250 Grams
Cooking cream 200 ML
Black pepper 0.5 Tsp
Fresh coriander 15 Grams

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 300 ML
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