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Quick paneer & pea curry
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1½ tsp sunflower oil
65g paneer, cut into 2cm cubes
1 tbsp freshly grated ginger (approx. 4cm piece)
2-3 tsp curry powder
400g can chopped tomatoes
175g frozen peas
½ x 28g pack coriander, roughly chopped
250g pack microwaveable basmati rice
1. Warm half the oil in a nonstick frying pan over a high heat. Add the paneer. Fry, turning occasionally, until all sides are brown. This should take about 5 minutes. Remove from the pan and drain on kitchen towel.
2. Heat the remaining oil in the same pan and add the ginger and curry powder. Cook, stirring, for 1 minute, then stir through the chopped tomatoes and simmer for 4-5 minutes, adding a splash of water if needed. Season to taste.
3. Add the peas and cook in the sauce for 5-6 minutes, until just tender. Serve the sauce with the paneer added on top, sprinkled with coriander. Cook the rice according to the pack instructions and serve with the curry.
Typical values per serving:
This recipe was first published in August 2019.
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