Paneer & Cabbage Curry
This Indian vegetarian curry uses paneer which is a great protein source for vegetarians. Paneer is a non-melting cheese that is not aged or salted. It is made by curdling milk with an acid (usually lemon juice) and has a very mild flavour that marries well with strong fragrant dishes.
If you have a heavy training day you can opt for rice and a roti. In contrast, if you have a rest day and want to minimise the carbohydrates you are consuming, simply remove the rice.
Another quick tip is to use a pre-cooked rice sachet and add it to the paneer instead of cooking separately.
Serves 2
Ingredients:
1tbsp. vegetable oil
220g paneer, cubbed
1 onion, sliced
1 green pepper
2 garlic cloves, crushed
2cm ginger, grated
1tsp. chilli flakes
1tbsp. fennel seeds
1tbsp. ground cumin
1/2 Savoy cabbage, shredded
120g frozen peas
1tbsp. garam masala
1 tin chopped tomatoes
Method:
1). Heat the oil over a high heat in a large frying pan and then add the paneer. Turn occasionally, for 8-10 minutes until golden brown and crisp all over. Remove from the pan and set aside on a plate.
2). Next add the onions and pepper and season with salt. Fry over a medium heat for 8-10 minutes until softened but not coloured.
3). Add the garlic, ginger, chilli flakes, fennel seeds and ground cumin and cook for a couple of minutes.
4). Add the shredded cabbage and peas to the pan along with a dash of water. Keep stirring and cook for 5 minutes, until the cabbage has wilted slightly.
5). Add the tomatoes and garam masala, then continue to cook for 10 minutes over a medium heat, stirring occasionally. If the sauce is looking dry, add some water.
6). Return the fried paneer to the pan, taste, then season with salt and pepper. Perhaps add some lemon juice or a bit of honey to balance the flavours.
7). Serve with coriander leaves, rice and/or roti.
8). Enjoy!
Nutritional Composition (per serving without rice):
Energy (kcal): 644
Fat (g): 34
Saturates (g): 18
Carbohydrates (g): 34
Sugars (g): 27
Protein (g): 41
The Sports Chef