A delicious vegetarian dish, full in flavour with a robust tomato masala sauce, and with the sweetness of seasonal vegetables and the creaminess of homemade paneer.
Heat oil in a pan and add the sliced onions then gently cook until the onions have softened a little.
Add the chopped garlic and stir. Leave to cook until the onions slightly brown.
Stir in the tomatoes, grated ginger, salt, turmeric, fenugreek and chopped chilli.
Leave these to reduce and blend together - this is you masala paste.
Once the masala is think and shiny add the mixed vegetables and stir.
Crumble the paneer into the pan and stir to coat with the masala.
Cook for 5-10 minutes (add a little splash of water if it seems too dry). The paneer should have the consistency of scrabbled eggs. Once heated through remove from the heat.
Sprinkle with garam masala, chopped coriander and finely sliced spring onions and serve with roti.
Nutritional information
Typical values*
per Serving
Calories
46
Fat (g)
3.4
of which saturates (g)
0.2
Carbohydrates (g)
3.0
of which sugars (g)
1.8
Fibre (g)
0.8
Protein (g)
1.1
Salt (mg)
0.72
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.
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