Photo by Prabal Pratap Singh on Pexels
Indian Spiced Paneer and Pea Curry
Paneer and peas cooked in an onion, garlic, ginger tomato sauce with cumin, coriander, turmeric, garam masala, served over basmati rice.
- 200 g paneer
- 150 g frozen peas
- 1 medium onion
- 3 cloves garlic cloves
- 2 cm piece fresh ginger
- 400 g tin chopped tomatoes
- 200 ml coconut milk
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp garam masala
- 15 g fresh coriander
- 150 g basmati rice
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the basmati rice under cold water until the water runs clear. Cook according to packet instructions.
- Step 2
While the rice cooks, prepare the curry. Finely chop the onion, mince the garlic, and grate the ginger.
- Step 3
Heat the vegetable oil in a large saucepan or pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.
- Step 4
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
- Step 5
Stir in the ground cumin, ground coriander, and turmeric powder. Cook for 30 seconds, stirring constantly, until fragrant.
- Step 6
Pour in the chopped tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally, allowing the sauce to thicken slightly.
- Step 7
Add the coconut milk and bring back to a gentle simmer. Stir in the garam masala.
- Step 8
Cut the paneer into cubes. Add the paneer cubes and frozen peas to the sauce. Stir gently to combine.
- Step 9
Cover the pan and simmer for 10-12 minutes, or until the paneer is heated through and the peas are tender. Avoid overcooking the paneer to prevent it from becoming tough.
- Step 10
Season with salt and pepper to taste.
- Step 11
Chop the fresh coriander. Serve the curry hot over the cooked basmati rice, garnished with fresh coriander.
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