Matar Paneer

Ingredients

• Sunflower oil

  Linoleic (less than 60%)

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Chilli Bowl

  Eat 'n Park

  100g

• Tomatoes

  Red, ripe, raw, year round average

  4 large whole or 728g

• Peas

  Green, frozen, unprepared

  150g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Fresh cilantro

  Coriander leaves, raw

  20 sprigs or 44g

• Paneer

  Raja Foods LLC

  225g

• Ginger Root

  Freshdirect

  50g

• Naan Bread

  Safeway

  1 Naan or 120g

• Sliced Green Jalapenos

  Lowes Foods

  1 oz or 30g

Directions

1. 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.