MID­WEEK Sim­ple ev­ery­day recipes, ready in no time

Easy, cosy sup­pers for hec­tic week­nights

BBC Good Food - - Contents - recipes MIRIAM NICE pho­tographs STU­ART OVEN­DEN

Matar pa­neer SERVES 2 PREP 15 mins COOK 10 mins EASY V

1 tbsp sun­flower oil

225g pa­neer, cut into 3cm cubes 2.5cm piece gin­ger, grated

1 tsp ground cumin

1 tsp turmeric

1 tsp ground co­rian­der

1 green chilli, finely sliced

4 large ripe toma­toes, peeled and chopped (or ½ 400g can chopped toma­toes)

150g frozen peas

1 tsp garam masala small pack co­rian­der, roughly chopped naan bread,

roti or rice, to serve

1 Heat 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.

2 Put 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. Add 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.

GOOD TO KNOW cal­cium • fo­late • fi­bre • vit c • iron • 2 of 5-a-day • gluten free (ex­clud­ing naan)

PER SERV­ING 544 kcals • fat 35g • sat­u­rates 18g • carbs 18g • sug­ars 14g • fi­bre 8g • pro­tein 35g • salt 0.1g

quick curry £1.05 per serv­ing

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