Dinner Ideas
Paneer Matar Keema with Roti
Grated paneer and peas cooked dry in a spicy onion-tomato masala, with a roti. A 25-minute Indian dinner.
430
kcal
27g
protein
39g
carbs
18g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •200 g low-fat paneer, grated
- •80 g green peas
- •1 large onion (100 g) and 2 tomatoes (120 g), finely chopped
- •1 small capsicum (50 g), finely chopped
- •2 tsp oil (10 g), 1/2 tsp cumin seeds
- •1 tsp ginger garlic paste, 1/2 tsp each of turmeric, red chilli, coriander powder and garam masala, 1 tsp kasuri methi, salt
- •60 g whole wheat atta, for 2 rotis (1 per person)
Method
- 1.Heat the oil, add cumin and the onion and cook until golden. Add ginger garlic paste for 30 seconds.
- 2.Add the tomato and powdered spices and cook until the oil separates.
- 3.Add the peas and capsicum with a splash of water, cover and cook 4 minutes.
- 4.Add the grated paneer and kasuri methi and stir for 2 to 3 minutes on medium heat. Do not overcook or the paneer turns chewy.
- 5.Serve half per person with 1 roti.
Coach’s note
Grating the paneer spreads 100 g across the whole plate, so it feels like a lot more food than cubes. For a low carb night, skip the roti and have it with a big cucumber salad, it drops to about 315 kcal.
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