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Paneer Masala Curry
Paneer Masala Curry
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Vegetarian

Paneer Masala Curry

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.

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

Avg. Quantity per Serving Avg. Quantity per 100g
Energy 1980 kJ 650 kJ
Protein 27.1 g 8.9 g
Fat, total 34.5 g 11.3 g
- saturated 18.9 g 6.2 g
Carbohydrate 13.1 g 4.3 g
- sugars 11.6 g 3.8 g
Dietary Fibre 2.7 g 0.9 g
Sodium 490 mg 160 mg
INGREDIENTS NUTRITION
Made with
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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.
Tips
Add 1 cup Wattie's Frozen Baby Peas when returning the paneer to the pan.
What do I need?
Select All
2 tsp vegetable oil
300 g paneer
2 tsp vegetable oil
1 onion
2 garlic
1 tsp ginger
400 g Wattie’s Indian Tomatoes
1 tbsp Wattie’s Tomato Paste
Coriander
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