A mild, creamy Punjabi curry for all you cheese lovers. Fried paneer, sweet peas and all the spices. Ditch your takeaway and have this instead. Sophie x
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Serves
4
Red Onion
Garlic
Ginger
Red Chilli
Plum Tomato
Tomato Purée
Paneer
Cumin Seed
Cardamom Pod
Ground Coriander
Turmeric
Garam Masala
Frozen Pea
Double Cream
Chilli Powder
Coriander
Salt
Vegetable Oil
Serves
4
Red Onion
Garlic
Ginger
Red Chilli
Plum Tomato
Tomato Purée
Paneer
Cumin Seed
Cardamom Pod
Ground Coriander
Turmeric
Garam Masala
Frozen Pea
Double Cream
Chilli Powder
Coriander
Salt
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Place your onion, garlic, ginger and chilli in a food processor and blend to a paste. Scrape into a bowl.
Step 2.
In the same food processor, add the plum tomatoes from their tin, discarding the juice. Blend to a paste. Don’t worry about washing it up in between blends - it will just add more flavour to the tomatoes.
Step 3.
Cut your paneer into 1 inch cubes.
Step 4.
Heat a frying pan over a medium-high heat. Add a little vegetable oil and your paneer, then pan fry on all sides until crisp. Remove from the pan.
Step 5.
Pour a small glug of oil into the same frying pan. Add your cumin seeds and cardamom pods and fry for a minute until fragrant.
Step 6.
Add your onion paste to the same pan and cook out for 10 minutes until your paste is a light golden brown. Add your coriander, turmeric, garam masala and chilli powder. Cook out for 2 mins.
Step 7.
Add your chopped tomatoes and tomato puree and simmer for 5 minutes until they have darkened and gone jammy. Pour in your cream and a cup of water, then simmer briefly.
Step 8.
Tip in your peas and paneer. Simmer for 10 mins, then season to taste with salt.
Step 9.
Top with a drizzle of cream and a sprinkle of coriander, then serve up with rice or chapatis.
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Amy D.
2 months ago
THIS IS AMAZING 😻
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