Matar paneer rolls

Name: Matar paneer rolls
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 226 g paneer, cut into 2cm cubes; 4 tbsp groundnut oil; 2 garlic cloves, finely chopped; 25 g fresh root ginger, finely chopped; 2 onions, finely chopped; 28 g pack coriander, leaves picked and stalks finely chopped; 680 g passata; 1 tsp garam masala; 1 tsp chilli powder; 500 g peas in the pod, podded; 4 brioche rolls; 3 tbsp natural yogurt; unsalted butter, for spreading

These rolls are filled with a delicious mix of paneer, peas and fragrant Indian spices. Try them as a vegetarian burger alternative!

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

226g paneer, cut into 2cm cubes
4 tbsp groundnut oil
2 garlic cloves, finely chopped
25g fresh root ginger, finely chopped
2 onions, finely chopped
½ x 28g pack coriander, leaves picked and stalks finely chopped
½ x 680g passata
1 tsp garam masala
1 tsp chilli powder
500g peas in the pod, podded
4 brioche rolls
3 tbsp natural yogurt
unsalted butter, for spreading

Put the paneer in a bowl and cover with cold water. Leave to one side. Heat 2 tbsp oil in a large frying pan; add the garlic, ginger, onions and coriander stalks. Sauté over a medium heat for 10 minutes, then add the passata and 300ml water. Season, bring to the boil, then simmer for 10 minutes until thickened. Leave to cool a little, then whizz in a blender until smooth.
Wipe out the frying pan and put back on a medium-low heat. Drain the paneer. Add the remaining 2 tbsp oil to the pan and fry the paneer for a few minutes, turning once or twice, until lightly golden. Stir in the garam masala and chilli powder and cook for 1 minute, then pour in the tomato sauce. Add the peas and bring to a simmer. Cover and cook gently for 15-20 minutes until thick and rich. If it still seems quite wet, remove the lid and cook uncovered for another 5-10 minutes; season.
Meanwhile, halve the brioche rolls and toast under the grill. Swirl the yogurt through the matar paneer mixture and tear over the coriander leaves. Butter the rolls and fill generously with the paneer mixture.

Typical values per serving when made using specific products in recipe