Matar paneer with peas and basmati rice

Ingredients

For 1 serving

• Paneer70 g
• Peas150 g
• Tomato passata120 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Garam masala1 teaspoon
• Cumin1 teaspoon
• Basmati rice50 g
• Sunflower oil1 teaspoon
• Cilantroto taste
• Saltto taste

Contains: lactose,

In season: April – June

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile finely chop the onion and garlic, grate the ginger and cut the paneer into cubes of about 1.5 cm.
3. Heat the sunflower oil in a frying pan over medium heat, toast the cumin for 30 seconds, then add the onion, garlic and ginger and fry for 5 minutes, until soft and golden.
4. Add the garam masala and tomato passata, season with salt and cook for 5 minutes, until the sauce thickens.
5. Add the peas, paneer and half a glass of water and simmer over medium-low heat for 8 minutes, until the peas are tender and coated in sauce.
6. Serve with the rice and torn fresh coriander.