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Paneer, tomato and pea curry

Name: Paneer, tomato and pea curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 225g paneer; ½ tsp kashmiri chilli powder (from online/South Asian shops – or a mixture of smoked paprika and cayenne pepper); 1 tsp garam masala; 1 tbsp ghee or vegetable oil; 1 large onion, cut into wedges; 20g fresh ginger, thickly sliced; 4 garlic cloves; Handful fresh coriander, leaves picked and stems roughly chopped; 1 tsp cumin seeds; 400g tin good-quality plum tomatoes; 250g frozen peas; 1 tsp ground coriander; 2 tbsp natural yogurt; Steamed rice and/or chapatis to serve

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 31 May 24
Updated: 3 Jun 24

A speedy weeknight curry is always a winner, especially one that doesn’t require lots of fresh ingredients. This vegetarian offering combines tinned tomatoes and frozen peas with plenty of spices and sticks of paneer cheese.

Try paneer on the barbecue with this easy Tandoori paneer skewers recipe.

Easy
June 2024

Test kitchen approved

Serves 4
Hands-on time 15 min, plus simmering time 15 min

Try paneer on the barbecue with this easy Tandoori paneer skewers recipe.

Nutrition: Per serving

Calories: 243kcals
Fat: 9.4g (3.7g saturated)
Protein: 13g
Carbohydrates: 18g (13g sugars)
Fibre: 5.8g
Salt: 2.3g

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Ingredients

225g paneer
½ tsp kashmiri chilli powder (from online/South Asian shops – or a mixture of smoked paprika and cayenne pepper)
1 tsp garam masala
1 tbsp ghee or vegetable oil
1 large onion, cut into wedges
20g fresh ginger, thickly sliced
4 garlic cloves
Handful fresh coriander, leaves picked and stems roughly chopped
1 tsp cumin seeds
400g tin good-quality plum tomatoes
250g frozen peas
1 tsp ground coriander
2 tbsp natural yogurt
Steamed rice and/or chapatis to serve

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Method

Cut the paneer into 1cm thick fingers and put in a bowl with the chilli powder, ½ tsp garam masala and a good pinch of salt. Toss to coat. Heat half the ghee/oil in a large frying pan over a medium-high heat, then fry the paneer for about 6 minutes, turning now and then, until golden on all sides.
Meanwhile, put the onion, ginger, garlic and coriander stems in a small food processor and whizz to a paste (or finely chop). Transfer the paneer to a plate, then add the remaining ghee to the pan. Add the cumin seeds then, once sizzling, add the onion paste with a pinch of salt and cook for about 5 minutes, stirring, until soft and light golden.
Pour the tomatoes into the pan, then add a splash of water to the tin and rinse out into the pan. Bring to a simmer and bubble gently for about 10 minutes until thickened slightly. Return the paneer to the pan and add the peas, ground coriander and remaining garam masala. Cook for another 5 minutes, then stir in the yogurt and season. Serve with steamed rice and/or chapatis, with the coriander leaves scattered over.