Paneer and Peas Curry
A quick and creamy paneer and peas curry, bursting with flavour.
⏱️ 30 min🍽️ Serves 1
🔥 380 kcal💪 20g protein🍚 25g carbs🥑 23g fat🌾 6g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🧅1 onion
- 🍅2 tomatoes
- 🟢½ cup frozen peas
- 🧄1 tbsp ginger-garlic paste
- 🌿1 tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🍂1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🥛¼ cup cream
- 🌻2 tbsp oil
- 🧂 salt, to taste
- 🌿 fresh coriander, for garnish
Pro tips
- For extra richness, shallow-fry the paneer cubes until light golden before adding to the curry.
- Adjust the spice level by adding a pinch of red chili powder along with other spices.
- Serve with naan bread, roti, or steamed basmati rice for a complete meal.
- A splash of cashew paste can be added with the cream for a thicker, richer gravy.
Method
- 1Dice the paneer into 1-inch cubes. Finely chop the onion and purée the tomatoes.
- 2Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown.
- 3Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- 4Add tomato purée, turmeric powder, and coriander powder. Cook until the oil separates from the masala, about 5-7 minutes.
- 5Add the paneer cubes, frozen peas, and salt. Mix gently and add about 1/2 cup of water. Cover and simmer for 5 minutes.
- 6Stir in the garam masala and cream. Cook for another 2-3 minutes until the curry thickens slightly.
- 7Garnish with fresh coriander before serving hot.