Indianby TheMealDBMatar PaneerServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 tbls Sunflower Oil225g Paneer2 Ginger1 tsp Cumin1 tsp Turmeric1 tsp Coriander1 Green Chilli4 large Tomato150g Peas1 tsp Garam MasalaSmall bunch Corianderto serve Naan BreadStepsStep-by-step0 of 3 done1Heat the oil in a frying pan over high heat until it’s shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side – the paneer will brown faster than you think, so don’t walk away. Remove the paneer from the pan and drain on kitchen paper.2Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it’s too thick. Season well.3Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.Source: TheMealDB
