Paneer Masala

Name: Paneer Masala
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. vegetable oil; 225 g block paneer, cut into 2cm cubes; 2 large onions, finely slices; 5 green cardamom pods; 2.5cm piece fresh root ginger, peeled and finely grated; 4 garlic cloves, crushed; 1 tbsp. garam masala; 1/2 tbsp. ground coriander; 1 tsp. paprika; 1 1/2 tsp. mild chilli powder; 1/2 tsp. turmeric; 3 tomatoes, chopped; 350 mL vegetable stock; 150 g frozen peas; 3 tbsp. double cream; 2 tbsp. toasted flaked almonds; small handful fresh coriander, roughly chopped; basmati rice, to serve

This mild and fragrant vegetarian curry is perfect for a midweek treat or weekend feast.

By The GH Kitchen TeamPublished: 08 April 2020

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This mild and fragrant vegetarian paneer masala curry is perfect for a midweek treat or weekend feast, with paneer being an ideal protein-rich flavour carrier in veggie curries. Swap out for chicken, if you prefer.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

418

Ingredients

2 Tbsp. vegetable oil
225 g block paneer, cut into 2cm cubes
2 large onions, finely slices
5 green cardamom pods
2.5cm piece fresh root ginger, peeled and finely grated
4 garlic cloves, crushed
1 Tbsp. garam masala
1/2 Tbsp. ground coriander
1 tsp. paprika
1 1/2 tsp. mild chilli powder
1/2 tsp. turmeric
3 tomatoes, chopped
350 ml vegetable stock
150 g frozen peas
3 Tbsp. double cream
2 Tbsp. toasted flaked almonds
small handful fresh coriander, roughly chopped
basmati rice, to serve

Directions

1 Heat 1tbsp oil in large pan over medium heat. Fry paneer for 5min, turning regularly, until browned all over. Remove to a plate.
2 Add remaining oil to pan, lower heat and fry onions for 20min, stirring occasionally, until completely softened (stirring up any sticky bits from base of pan). Meanwhile, using a pestle and mortar, bash the cardamom pods to break the husks. Pick out the black seeds and discard husks. Grind the seeds until fairly fine. Add ginger and garlic to the pan, fry for 2min, then stir in ground cardamom along with the other spices. Cook for 1min, until fragrant.
3 Add the tomatoes, stock and some seasoning. Bring to the boil, then simmer for 15min, stirring occasionally, until the tomatoes have broken up.
4 Return paneer to the pan with the peas; simmer for 2min. Remove from heat and stir through the cream. Check seasoning. Garnish with almonds and coriander and serve with rice.

Per serving:

Calories: 418

Protein: 20g

Fat: 30g

Saturates: 13g

Carbs: 14g

Sugars: 10g

Fibre: 5g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time