Paneer and Pea Curry

    1 hour 40 minutes

    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.

    3 people made this

    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

    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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    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