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Mediterranean paneer and cannellini bean stew

Prep Time8 mins
Cook Time25 mins
Total Time33 mins
Servings: 2


  • 226g paneer cheese cut into 16 cubes
  • 1 tbsp olive oil
  • 1/2 red or yellow pepper, deseeded and cut into large chunks
  • 1 small onion, finely chopped
  • 2 cloves garlic finely chopped
  • Pinch chilli flakes
  • 1 tsp paprika
  • 2 tbsp white wine
  • 400 g tinned chopped tomatoes
  • 200 g cannellini beans, drained
  • handful fresh parsley chopped
  • salt and pepper
  • 1 tsp sugar


  • Gently heat the olive oil in a frying pan and fry the paneer until just golden on each side. Remove from the pan.
  • Add the onion and garlic to the pan and fry until translucent. Stir in the pepper chunks and cook for a further 5 minutes.
  • Put the paneer back in the pan with the paprika, chilli flakes and white wine. Stir well and bring to a high heat to combine the flavours.
  • Add the tomatoes and cannellini beans. Stir well and simmer over a low heat for about 10 minutes. Stir in the sugar which balances the flavours.
  • Season to taste. Sprinkle over the chopped parsley and serve.


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