Paneer masala
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Faith Mason
Paneer masala
Recipe by Anna Glover
A speedy vegetarian paneer masala curry which is on the table 30 minutes
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
496Kcal
Fat
18gr
Saturates
7gr
Carbs
48gr
Sugars
12gr
Fibre
4gr
Protein
33gr
Salt
0.8gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 25g root ginger, grated
- 4 tsp groundnut oil
- 400g chopped tomatoes
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- ¼-½ tsp cayenne pepper
- 450g paneer, cut into 2cm cubes
- 4 small or 2 large naans, warmed to serve
- 1 x 31g pack coriander, chopped
Step by step
- Fry the onion, garlic and ginger in half the oil on a medium-low heat until softened, about 5 minutes. Add the chopped tomatoes, half fill the tin with water and pour this in too. Turn up the heat to medium. Bring to a simmer and stir in all the spices with about 1 teaspoon of black pepper and a pinch of salt. Cook for 10-15 minutes until thickened.
- Meanwhile, heat the rest of the oil in a nonstick frying pan and fry the paneer cubes in batches until golden on all sides. Remove to a plate as they are ready.
- Tip the paneer into the sauce and simmer for 5-10 minutes to heat through while you warm the naans. Scatter over the coriander just before serving.
