Matar Paneer with Rice

Make matar paneer with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
200 g Paneer (Cut into 2 cm cubes so the outsides brown before the middles dry.)
200 g Frozen peas
150 g Onion
One tin (400 g) Chopped tomatoes, tinned
20 g Tomato purée
3 tsp (12 g) Ghee
3 cloves, about 9 g Garlic
A thumb, grated Fresh ginger
1 tsp Ground cumin
Half a tsp Ground turmeric
1 tsp Garam masala
200 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Fry the paneer cubes in half the ghee over a high heat until golden on two sides, about four minutes, and set aside.
2. Cook the chopped onion in the rest of the ghee for eight minutes, add the garlic, ginger, cumin and turmeric, then the purée and tomatoes. Simmer for ten minutes and blitz smooth if you like.
3. Return the paneer with the peas and 100 ml of water and simmer for five minutes until the peas are hot through.
4. Stir in the garam masala and salt. Serve with the rice.

Contains milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/matar-paneer-rice

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures