Indian Paneer & Pea Curry with Tomato-Ginger Sauce & Naan
Paneer and peas simmered in a tomato-ginger spiced sauce with cumin seeds, turmeric and garam masala, served with naan.
- 250 g paneer cheese, cubed
- 150 g frozen peas
- 400 g tinned chopped tomatoes
- 1 unit onion, finely diced
- 15 g ginger, grated
- 3 clove garlic cloves, minced
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 40 ml vegetable oil
- 100 ml double cream
- 2 unit naan bread
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Add to a shopping listHow the shopping list works →- Step 1
Heat oil in a large pan over medium heat. Add cumin seeds and let them crackle for 30 seconds.
- Step 2
Add diced onion and sauté for 4 minutes until softened and lightly golden.
- Step 3
Add ginger and garlic, cook for 1 minute until fragrant.
- Step 4
Stir in turmeric and garam masala, cook for 30 seconds to bloom the spices.
- Step 5
Add tinned tomatoes and bring to a simmer. Cook for 8 minutes, stirring occasionally.
- Step 6
Add paneer cubes and frozen peas. Simmer gently for 5 minutes.
- Step 7
Stir in double cream and simmer for another 2 minutes until the sauce is creamy and well combined.
- Step 8
Season with salt to taste. Warm naan bread according to package directions.
- Step 9
Serve curry in bowls with warm naan on the side.
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