Please forgive the horrible photo – I was in too much of a rush to eat and took a very dark picture at the last second.

I’ve been craving Paneer since watching the Indian film The Lunchbox a few days ago. Paneer was something I had never had until I went to India last year, and I’ve loved it ever since. This is a simple and very rewarding recipe. It doesn’t need to be made in a slow cooker – you can have it ready in under 30 minutes if you use a regular pan on the stove. I think the slow cooker makes the flavour more deep and developed. If you have the time to make the sauce in the slow cooker, do so. You won’t regret it.

Matar Paneer
A delicious, warming, mild curry in a tomato based sauce.
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  1. 2 packages Paneer (around 225g each), cubed
  2. 1 cup frozen or boiled peas (Matar)
  3. 1 tin Chickpeas, rinsed and drained
  4. 2 tablespoons Oil/Ghee
  5. 2 teaspoons Cumin Seeds
  6. 2 Medium Onions finely chopped or grated
  7. 2 tins/cartons Chopped Tomatoes
  8. 1 tablespoon Ginger Garlic paste
  9. 3 teaspoons Coriander powder (Dhania Powder)
  10. 1 teaspoon Turmeric powder (Haldi Powder)
  11. 1 teaspoon of Chilli powder (Lal mirch Powder)
  12. 1 teaspoon Garam Masala
  13. 2 large handfuls washed baby spinach leaves
  14. Salt to taste
  1. Heat the oil/ghee in a pan and add the cumin seeds to it. Allow them to crackle.
  2. Add the onions to the oil and fry until they turn light brown. Add the Coriander powder and fry for one minute.
  3. Put the onion mixture in the slow cooker.
  4. Add the peas, chickpeas, tomatoes, turmeric powder, chilli powder, garam masala, ginger garlic paste and salt to the slow cooker. Mix well. Add about a cup of water to thin the mixture a bit.
  5. Cook on high for 2 hours or low for 4 hours.
  6. Add the paneer cubes and spinach. Fold gently until the paneer is coated in the sauce. Cook on high for a further 30 minutes. Make some rice to serve during this final stage.
  1. If not using a slow cooker, add all of the ingredients to the onion mixture and bring to a boil. Turn the heat to low and simmer with a lid on the pan for 5-10 minutes, to allow the paneer to soak up the flavours.
  2. I served this with brown rice and stir-fried broccoli.
The Pescetonian