Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced Indian cheese in a creamy tomato sauce — India.
Equipment: Large frying pan
Measures and names
Ingredients
- 400 g paneer, cubed
- 1 onion, 3 garlic cloves
- thumb of ginger
- 2 tbsp garam masala
- 1 tsp paprika
- 1 x 400g tin chopped tomatoes
- 150 ml double cream (heavy cream)
- 30 g butter
- Cauliflower rice and coriander (cilantro), to serve
Method
- Fry the paneer cubes in the butter over a medium heat for 4–5 minutes, turning, until golden on all sides. Set aside.
- In the same pan, cook the onion for 5 minutes, until soft.
- Add the garlic, ginger, garam masala and paprika and cook for 1 minute, until fragrant.
- Add the tomatoes, season with salt, and simmer for 10 minutes, until thick and rich. Blend for a smoother sauce if you like.
- Stir in the cream and warm gently, then return the paneer for 2 minutes.
- Taste and adjust, scatter with coriander, and serve over cauliflower rice.
Swaps and tips
Paneer holds its shape and is high in protein. Serve over cauliflower rice rather than basmati.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 20 g | 10 g | 2 g | 47 g | 552 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
