Name: Pea and Paneer Curry
Prep time: 20 min
Cook time: 60 min
Yield: 5 servings
Ingredients: 2 tbsp vegetable oil; 2 large onions, finely chopped; 5 cloves garlic, crushed; 1 tbsp root ginger, finely grated; 1 red chilli, finely sliced; 2 tsp ground coriander; 1 tbsp ground cumin; 1 tsp garam masala; 1 tsp mustard seeds; pinch salt; 1 jar passata; 400g frozen peas; 1 tbsp vegetable oil; 200g paneer, cut into 2cm cubes; 2 tbsp natural yoghurt; handful coriander, chopped

Method

For the curry base, heat the in a large frying pan and fry the over a medium heat for 10 minutes until softened.
Add the , and and fry for another 10 minutes. Add the , , , and and fry for 2-3 minutes, then add the and simmer for 30 minutes, stirring occasionally.
If you want a smoother consistency, whizz half of the sauce in a blender, then mix it back in with the rest. The sauce is now ready.
Use half of the sauce (saving the remainder for another day) to make the curry. Heat the in a frying pan over a medium heat and fry the on all sides, until golden. Lift from the oil with a slotted spoon and stir into the curry sauce.
Add the and cook for 5-10 minutes until heated through. Fold in the , sprinkle with the and serve.

Pea and Paneer Curry

Ingredients

Finish

Method