Curried egg and tomato frittata with paneer

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This cheesy vegetable-forward frittata from Helen Graham brings together the classic combination of tomato and egg with the help of Heinz curry tomato base. It makes a delicious and quick vegetarian supper, but is equally good in a lunch box or at a picnic.

First published in 2024






Preheat the oven to 200°C fan


Heat a lidded, ovenproof medium frying over a medium heat and add the oil. Add the paneer and fry on each side until golden – this should take around 8 minutes. Transfer to a plate and set aside

  • 3 tbsp of vegetable oil
  • 225g of paneer, cut into 3 cm cubes

Add the onion, garlic, ginger, chilli and 1 tsp flaked sea salt and sauté gently until completely soft – about 8 minutes


Add the kale and cover with a lid for 4 minutes, or until the kale is wilted

  • 100g of kale, washed and roughly chopped

Meanwhile, in a mixing bowl, whisk together the curry base, eggs, chopped coriander and remaining 1 tsp flaked sea salt. Add the paneer back to the pan and stir through the vegetables evenly


Pour the egg mix over the paneer and continue to cook until it sets around the outside, about a further 2 minutes, then place in the oven for 8 minutes or until completely set


Set aside to cool slightly, before turning out onto a serving plate

First published in 2024

Following time spent working in kitchens including The Palomar and The Barbary, Helen Graham joined forces with Marc Summers to launch Middle Eastern vegetarian concept Bubala, where she spent five years as executive chef before leaving to pursue her own solo projects.

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