Matar paneer one-pot with rice and tomatoes
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- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 3–4
You can make this easy version of creamy paneer with tomatoes and peas at home and enjoy significantly more paneer than you’d get in a standard takeaway. A weeknight win.
By Rukmini Iyer
Ingredients
For the paneer
- 225g block paneer, cut into 2cm/¾in cubes
- 1 lemon, zest only
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp sea salt flakes
- 1 tsp ground turmeric
- 1 tbsp olive oil
- 1 tbsp tomato purée
- 60g/2¼oz yoghurt
- 200g/7oz cherry vine tomatoes
For the rice
- 200g/7oz basmati rice
- 400ml/14fl oz vegetable stock
- 1 cinnamon stick
- 5 cardamom pods, bashed
- 150g/5½oz frozen peas
- 1 heaped tsp butter
To serve
Method
Preheat the oven to 230C/210C Fan/Gas 8. To make the paneer, tip all the ingredients into a large bowl and mix well.
To make the rice, put all the ingredients into a lidded casserole dish or medium roasting tin, then top with the paneer and spices.
Cover with a lid or very tightly with kitchen foil, then transfer to the oven to bake for 45 minutes. Taste and add more salt as needed, then serve hot with the lime juice and toasted cashew nuts, if using.
