Golden paneer and sweet peas simmered in a warmly spiced tomato and onion sauce for an easy, satisfying vegetarian curry.
Paneer, Pea & Tomato Curry
Description
Golden paneer and sweet peas simmered in a warmly spiced tomato and onion sauce for an easy, satisfying vegetarian curry.
Ingredients
Instructions
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Heat 1 tbsp of the oil in a large non-stick frying pan over a medium-high heat. Add the paneer and fry for 4–5 minutes, turning occasionally, until golden on several sides. Transfer to a plate and set aside.
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Add the remaining oil to the pan, reduce the heat to medium and cook the onion for 7–8 minutes until soft and lightly golden.
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Stir in the garlic and ginger and cook for 1 minute. Add the cumin, coriander, garam masala, turmeric and chilli powder and cook for another 30 seconds, stirring.
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Add the chopped tomatoes, water and salt. Bring to a gentle simmer and cook for 10–12 minutes until the sauce has thickened slightly.
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Stir in the peas and fried paneer. Simmer gently for a further 5 minutes, until the peas are tender and the paneer is heated through.
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Taste and adjust the seasoning if needed. Scatter with fresh coriander and serve with basmati rice or naan.
Note
Serve with basmati rice and naan. Frying the paneer first gives it better colour and texture, but this step can be skipped for an even quicker meal.
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