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.
- 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)
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).
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.
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.
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