Mattar Paneer Curry with Cheese and Peas

A mild but very tasty veggie curry that takes just 15mins to make and is perfect for leftovers the next day.




Heat ghee in pan over high heat and add in onion. Stir until golden. Reduce heat, add garlic and ginger, cook for 1 minute, before stirring in all spices except garam masala.


Add tomatoes and 310ml (1 1/4 cups) water, and cook for 15 minutes or until tomatoes are pulpy. Stir in peas and cook, partially covered, for a further 15 minutes or until vegetables are tender.


Finally dollop in teaspoons of Brancourts Cottage Cheese and sprinkle garam masala and finally fresh coriander leaves.


250 gm Brancourts Cottage Cheese (Classic, Lactose free, Protein +)

60g ghee

1 large onion, finely chopped

1 clove garlic, finely chopped

2 teaspoons finely grated ginger

Pinch ground chillies

1/2 teaspoon ground turmeric

4 vine-ripened tomatoes, chopped

150g fresh peas or frozen peas

2 tablespoons chopped coriander

1/2 teaspoon garam masala

Fresh coriander (leaves picked and stalks removed)