BACK TO MEALS

Cooking instructions

popular
Creamy Mattar Makhani with Tofu 'Paneer', Zingy Kachumbar Salad & Soft Garlic Naan

Creamy Mattar Makhani with Tofu 'Paneer', Zingy Kachumbar Salad & Soft Garlic Naan

Our plant-based spin on the popular North Indian pea and paneer curry is rich, creamy and incredibly flavourful. Tofu and peas are gently simmered in coconut milk and tomatoes with onion, garlic, turmeric and cardamom, then served alongside a zingy chopped salad made from red onion, cherry tomatoes, coriander and lime. Served with a pillowy soft garlic and herb naan to scoop up all those delicious flavours.

Prep time

3

Total time

10

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 200°c / 180°c fan, then take out a frying pan and a small mixing bowl.

STEP 2

Dice the tofu into 1.5cm cubes. Place the frying pan over a medium heat and add a drizzle of oil. Once hot, add the tofu cubes and fry until golden on all sides, about 5–6 minutes. Pour in the makhani sauce and cook for 5–8 minutes, until piping hot throughout. Stir occasionally, adding a splash of water if the sauce reduces too much or starts to stick.

STEP 3

While the curry cooks, make your kachumber salad. Finely dice the red onion (we recommend half an onion per person, but adjust to your taste), finely chop the coriander and quarter the cherry tomatoes. Place everything in your small bowl and give it a good mix. Season to taste with salt and a squeeze of lime. You can also add a little lime zest for an extra kick of flavour.

STEP 4

When the curry is almost ready, warm your garlic & herb flatbread in the oven for 2–3 minutes.

STEP 5

To serve, divide the mattar makhani with tofu 'paneer' between serving bowls and serve alongside the kachumber salad and warmed garlic & herb flatbread. Enjoy!