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Paneer in herby tomato sauce

Try this healthier take on a tikka masala and enjoy the flavour without the calories

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 607
  • Carbohydrates 24
  • Saturated Fat 23
  • Sugar 3
  • Protein 44
  • Fat 38
  • Fibre 8
  • Salt 3.26

Nutrition per serving

  • Calories 607
  • Carbohydrates 24
  • Saturated Fat 23
  • Sugar 3
  • Protein 44
  • Fat 38
  • Fibre 8
  • Salt 3.26

Ingredients

  • ½ tsp cumin seeds
  • 1 green chilli, chopped and seeded
  • 3cm piece of fresh root ginger, peeled and chopped
  • 150g tub Greek yogurt
  • 1 tsp light muscovado sugar
  • ½ tsp garam masala
  • 2 tbsp chopped fresh coriander leaves and stems
  • juice of ½ lime
  • 3 tbsp tomato purée
  • 250g frozen peas
  • 227g pack paneer, cut into 1cm cubes
  • 2-3 firm red tomatoes, cut into wedges
  • a handful of roasted cashew nuts, chopped, to serve

Method

  1. Toast the cumin seeds in a heavy pan to darken – about 30 seconds. Crush roughly with a rolling pin, then tip into a blender with the chilli, ginger, yogurt, sugar, garam masala, coriander, lime juice, tomato purée and 200ml/7fl oz water. Blitz until smooth.

  2. Pour the sauce into a saucepan. Cook for 5 minutes, stirring often. Add the peas and simmer for 3-5 minutes until almost cooked.

  3. Stir in the paneer and tomato and heat through for 2-3 minutes. Scatter with cashews.

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