Creamy pea & paneer curry
Waitrose and Partners

Creamy pea & paneer curry

Frying the paneer in this recipe is by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London) gives it a crispy texture. Make the paneer and sauce in advance if you like, stirring in the peas as you reheat.

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Gluten freeVegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins


  • 2 x 226g packs paneer
  • 40g coconut oil (or vegetable oil)
  • 2 large shallots, peeled and cut into chunks (about 120g)
  • 5 clove/s garlic, peeled
  • 1 green chilli, roughly chopped
  • 30g ginger
  • 1 cinnamon stick
  • 1 tsp salt
  • 2 tbsp medium curry powder
  • 400g can whole tomatoes
  • 400g can coconut milk
  • 1 tbsp caster sugar
  • 500g peas in pods, podded (about 300g shelled peas)
  • Steamed basmati rice (optional)


  1. Halve each paneer block lengthways, then cut each half into 5 to give 10 rectangles from each block. Rinse in cold water, then set aside to dry on a plate lined with kitchen paper. Heat the coconut (or vegetable) oil in a large frying pan and lightly fry the paneer until golden (about 10 minutes). Transfer to a plate lined with kitchen paper, leaving the remaining oil in the pan. While the paneer is frying, in a small food processor, whizz the shallots, garlic, chilli and ginger to a paste (or finely chop by hand).

  2. Reduce the heat under the pan and add the shallot mixture and cinnamon stick with the salt. Cook for 5-6 minutes, then add the curry powder and cook, stirring, for 2 minutes. Add the tomatoes with half a can of water, the coconut milk and sugar. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thickened slightly.

  3. Stir in the fried paneer and podded peas and bring back to the boil; cook for 5 minutes, then remove the cinnamon stick. Serve with steamed basmati rice, if liked.

Cook’s tip


Wilt 4-6 large handfuls young leaf spinach into the curry just before serving. Spinach is rich in folate and a source of iron: key for healthy red blood cells. 


Typical values per serving when made using specific products in recipe


3,311kJ/ 798kcals



Saturated Fat












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