Green beans with paneer in tomato sauce

Green beans with paneer in tomato sauce

This recipe is inspired by Artisa’s Greek-style green beans recipe. It’s a bit more fusion with paneer and miso; make this variant more often.

     • 825 kcal per person  


For two people:

  • Fresh ingredients & groceries
    • 225 g green beans (I used frozen cut beans)
    • 4-5 small potatoes (150-200 g)
    • 1 or 2 sticks of celery
    • 2 cm ginger, finely chopped
    • 2 cloves garlic
    • 1 tin canned tomatoes (300 g)
    • 1 pack of paneer (200 g)
    • (some leftover baked beans in tomato sauce)
  • From the store cupboard
    • 1 cup rice (I used jasmine rice)
    • 1/2 teaspoon miso
    • 1 bay leaf
    • 1 tablespoon pine kernels
    • 4 tablespoons olive oil (as much or little as you like)
    • salt and pepper to taste (I added 1/4 teaspoon salt, and sprinkled some pepper on serving)


  • Wash the potatoes, slice them and cook them in a pot in the microwave for 5 minutes at full power (900W).
  • Meanwhile, - Cook the rice (see “The Basics” for how to cook rice). - Heat the olive oil and garlic oil in a large deep pan and stir-fry the ginger, celery and garlic for about 5 minutes over high heat. Add the potatoes and the paneer - Add the pine kernels at the end and fry for another minute or so until they start to brown. Take care as they burn very easily.
  • Add the tomatoes, some hot water and the miso and herbes de provence
  • Cook the beans in the microwave for 4 minutes at full power (900W). Add to the pan.
  • Cook 5-10 minutes on low hear, stirring to thicken the sauce
  • Season with pepper to taste.

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Fuss-free food