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Matar Paneer Curry

Matar Paneer Curry

with Green Peas and Yellow Potato

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Paneer is a fresh semi-firm cheese commonly used in South Asian cuisine. Its mild flavour complements this spicy curry sauce perfectly! Coupled with tender green peas, this delicious dish makes the perfect vegetarian meal.

Allergens:Milk/LaitMustard/Moutarde

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Paneer Cheese

(ContainsMilk/Lait)

300 g

Yellow Potato

113 g

Green Peas

¾ cup

Basmati Rice

56 g

Onion, chopped

1 tbsp

Dal Spice Blend

(ContainsMustard/Moutarde)

398 can

Diced Tomatoes

3 g

Garlic

30 g

Ginger

7 g

Cilantro

100 g

Greek Yogurt

(ContainsMilk/Lait)

1 tsp

Cumin Seeds

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1250 kcal
Fat59 g
Saturated Fat31 g
Carbohydrate117 g
Sugar14 g
Dietary Fiber7 g
Protein64 g
Cholesterol20 mg
Sodium1200 mg
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature! Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden- brown, 25-28 min. Meanwhile, peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl).

2

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and 1/2 tsp cumin seeds (dbl for 4 ppl). Toast, stirring often until fragrant, 1 min. Add 1 1/2 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.

3

While rice cooks, roughly chop cilantro. Cut paneer into 1-inch pieces. Heat a large non- stick pan over medium-high heat. When hot, add 1 tbsp butter and swirl pan to melt. Add paneer and season with salt and pepper. Pan-fry, turning pieces occasionally, until crispy and golden-brown all over, 6-7 min. (NOTE: Don't overcrowd pan; cook paneer in two batches for 4 ppl, using 1 tbsp butter for each batch!) Transfer to a plate and set aside.

4

Reduce the heat to medium and add 1/2 tbsp oil (dbl for 4 ppl) to the same pan. Add onions and sprinkle over 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until onions soften, 3-4 min. Add tomatoes, dal spice, garlic and ginger. Season with salt. Cook, stirring occasionally, until sauce thickens slightly, 4-5 min.

5

Remove the pan from the heat. Add roasted potatoes, crispy paneer, peas, half the yogurt and half the cilantro to the pan. Season with salt. Stir together until potatoes and paneer are warmed through, 1 min.

6

Fluff rice with a fork, then season with salt. Divide rice between plates and top with matar paneer curry. Sprinkle over remaining cilantro and dollop with remaining yogurt.