Name: Paneer Masala Curry
Cook time: 20 min
Yield: Makes 3 - 4
Ingredients: 2 tsp vegetable oil; 300 g paneer, cut into 1.5 cm cubes; 2 tsp vegetable oil, extra; 1 onion, chopped; 2 cloves garlic, crushed; 1 tsp grated fresh ginger; 400 g can Wattie's Indian Tomatoes; 1 Tbsp Wattie's Tomato Paste; Coriander to serve

This Paneer cheese masala recipe will make it easy to bring your favourite takeaway to your home. Made with tomatoes, ginger and garlic, this rich & creamy curry will leave everyone wanting more.

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Makes 3 - 4

Prep Time 10 minutes

Cook Time 20 minutes

Easy as

Ingredients

2 tsp vegetable oil

300 g paneer, cut into 1.5 cm cubes

2 tsp vegetable oil, extra

1 onion, chopped

2 cloves garlic, crushed

1 tsp grated fresh ginger

400 g can Wattie's Indian Tomatoes

1 Tbsp Wattie's Tomato Paste

Coriander to serve

NUTRITION INFORMATION: Average Quantity per Serving Serving size (Avg): 200g
Energy	1060kJ
Protein	12.8g
Fat, total	17.2g
- saturated	8.0g
Carbohydrate	10.5g
- sugars	8.0g
Dietary Fibre	2.1g
Sodium	480mg

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS NUTRITION

Made with

Method

Step 1

Heat the first 2 tsp of vegetable oil in a medium frying pan over medium heat. Cook the paneer for 4 to 5 minutes until golden on all sides. Remove the paneer from the pan and set aside.

Step 2

Add the extra 2 tsp of oil to the pan and reduce the heat to medium low. Add the onion, garlic and ginger and cook for 3 to 4 minutes until the onion has softened. Add the Wattie's Indian tomatoes and Wattie's Tomato Paste. Half fill the can with water and pour this in too. Bring to the boil and simmer for 10 minutes.

Step 3

Return the paneer to the pan and simmer for an extra 5 minutes to warm the paneer through. Top with coriander and serve with steamed rice and naan bread.