What I'm cooking and eating

Friday, 24 February 2017

Mattar Paneer

Last week the Swan Whisperer and I took our grandsons to a local cookery course (they are regular attenders with one or other parent when it's on a Saturday, but as it was half-term the course was on a Thursday).  Normally the Walthamstow tutors use their own recipes, but this time, the recipe was taken from Bags of Taste, an organisation that teaches people how to cook cheap, nutritious and delicious meals for less than £1 a head.  We made a fish curry, but the vegetarians on the course made this delicious recipe, and I tried to replicate it tonight.

1 tsp coconut oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tin chopped tomatoes
Spice mix, as follows:
      1 tsp garam marsala
      1 tsp turmeric
      1 tsp ground fenugreek
      1/2 tsp each ground ginger and hot paprika
      Pinch of salt
2 tsp lemon juice
1/2 tsp sugar (optional)
1/2 packet paneer
Nice amount of frozen peas
1/2 cup raw rice, to cook however you normally would.

Put the coconut oil in a deep frying-pan and add the onion.  Cook very gently for several minutes, until beginning to be transparent, then add the spice mix and crushed garlic (you can also use fresh ginger, but for a variety of reasons I chose not to this evening).  Stir vigorously, and then add the chopped tomatoes.  Bring to a simmer and leave to cook  while you cook the rice, adding a little water if it looks like drying out.  Just before the rice is ready, add the cubed paneer and frozen peas, and bring back to the boil before serving.


  1. this sounds like a total comforting meal with veggies – perfect for dinner!

    1. It is also very quick to make, which is a big part of its appeal.