Serve this clas­sic veg­gie In­dian dish with cheese and peas in a spicy tomato sauce as an easy mid­week meal. It takes just 25 min­utes to make

Irish Daily Mirror - - FOOD -

1 tbsp sun­flower oil 225g pa­neer, cut into 3cm cubes 2 1/2cm 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 1/2 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 a 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.

2 Re­move the pa­neer from the pan and drain it on some kitchen pa­per.

3 Put the gin­ger, cumin, turmeric, ground co­rian­der and chilli in the pan, and fry ev­ery­thing for 1 min.

4 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.

5 Sea­son well. Add the peas and sim­mer for a fur­ther 2 mins, then stir in the pa­neer and sprin­kle over the garam masala.

6 Di­vide be­tween two bowls, top with co­rian­der leaves and serve with naan bread, roti or rice.


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