Vegetarian, Gluten Free | Serves 2

This is a great dish when you have surplus tomatoes but will work equally well with tinned tomatoes, just shorten the cooking time. Likewise frozen beans can be used although will only need 2-3 minutes cooking.
I am a wuss when it comes to chilli so didn’t add any. If, though, you like a little spice in your life add a fresh chilli when cooking the onions or add some dried chilli powder.

oil of your choice
½ onion, thinly sliced
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp cumin
1 tsp garam marsala
500g tomatoes, roughly chopped
200g beans, ends trimmed
150g paneer, chopped into cubes
salt

Heat a little oil in a large pan and sauté the sliced onion for 2-3 minutes before adding the garlic and spices. Cook over a low heat for a further 5 minutes before adding the tomatoes. Simmer for 10 minutes.
Add the beans and cook for a further 10 minutes. Meanwhile fry the paneer in a pan until golden on both sides. Add to the tomatoes and beans, season well before serving on a bed of rice.

Tomatoes, Beans, Paneer2

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