Matar Paneer Vegetarian Curry Recipe

I'm always on the lookout for vegetarian Indian dishes because I love how vibrant and delicious they are. This one certainly doesn't disappoint! It is super simple (I mean that) and can be rustled up in half an hour. This recipe serves 4 and heats through nicely the next day for lunch or supper.

Here are the ingredients:

225g paneer diced into 2cm cubes
coconut or sunflower oil
1 red onion roughly chopped
1/2 yellow pepper chopped
150g frozen peas (matar)
1/2" ginger, chopped/grated
2 cloves garlic, chopped/crushed
1 tsp turmeric
1 tsp ground cumin
1/2 tsp brown sugar
1/4 tsp garam masala
1/2 tsp red chilli powder
1 400g can chopped tomatoes
handful baby spinach
salt & pepper
naan, chapati or roti on the side
fresh coriander to garnish, roughly chopped

Here's the method:

Heat the coconut oil in a saute pan over low-medium heat. Add the onion and brown sugar until they start to soften (approx 5 mins.) Add the garlic and ginger then stir for a minute or so until it browns slightly. Now add the pepper, peas, turmeric, cumin and chilli powder then give it a good stir for a further minute. Season well with salt and pepper. Once it's smelling good, add the can of chopped tomatoes, a handful of spinach and stir. If the sauce is a bit too thick and a splash of water. Set the heat to low and let it sit whilst you shallow fry the paneer.

In a separate frying pan, heat a tbsp of oil over a medium to high heat. When the pan begins to shimmer add the diced paneer. When the cheese goes a nice toasty brown on the edges, flip the pieces over (tongues are best) to brown both sides.

Once the paneer is browned sprinkle it with the garam masala, add to the saute pan and stir through.

Serve up in a bowl, garnish with the coriander and enjoy with your favourite bread on the side!

Super easy and super tasty dinners are the best kind aren't they.