Paneer and Pea Curry

Paneer and Pea Curry

3saves
1hour40min


2 people made this

This is a great curry that uses Paneer (an Indian style of cheese) and fresh peas. It is all made from scratch including toasting and grinding the cumin yourself. Serve with rice.

Melanie Booth

Ingredients
Serves: 4 

  • 30g ground cashew nuts
  • 2 tablespoons milk
  • 1 cup (250ml) water
  • 4 tomatoes
  • 2 teaspoons cumin seeds
  • 450g paneer, cubed
  • 2 red onions, diced
  • 60g Ghee
  • 2 cinnamon sticks
  • 2 cloves, crushed
  • 2 bay leaves
  • 4 cloves garlic, crushed
  • 1 teaspoon chilli powder
  • 1 teaspoon garam massala
  • 1 teaspoon ground coriander
  • 220g natural yoghurt
  • 115g fresh peas
  • 1 teaspoon sugar
  • 2 tablespoons cream

Directions
Preparation:40min  ›  Cook:1hour  ›  Ready in:1hour40min 

  1. Soak the cashew nuts in the milk for 30 minutes.
  2. Boil water then add the tomatoes in the water for a few minutes, remove, peel and then dice them.
  3. In a dry frying pan toast the cumin seeds then crush them in a mortar and pestle.
  4. Deep fry the paneer then place on paper towel to drain.
  5. In a large saucepan fry the onions in the ghee until soft then add the cinnamon sticks, cloves, bay leaves and garlic then fry for a few minutes.
  6. Add the chilli powder and water then simmer for 5 minutes.
  7. Add the tomatoes, garam massala, ground coriander, cumin and the cashew nuts with the milk mixture. Cook for a further 5 minutes.
  8. Add the yoghurt, peas and paneer. Simmer until you have a thick creamy sauce then add sugar, cream, salt and black pepper to taste.
  9. Remove the bay leaves and if possibly the cinnamon sticks then serve.

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Reviews (1)

susanbl
by
0

This is a really nice version of pea and paneer curry. I had only really made tomato-based versions before so the addition of yoghurt and cream made this delightful. It is very easy to make and delicious! - 25 Feb 2013

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