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.


Serves 4

  • 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)


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.