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Potato, pea & paneer curry

Potato, pea & paneer curry

Chetna Makan's recipe is one of her mum's classics that she would make a lot in winter, as green peas are in season in India at that time

4 out of 5 stars(5) Rate this recipe
Gluten freeVegetarian2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Plusresting

Ingredients

  • 2 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 onion, finely chopped
  • 4 clove/s cloves garlic, finely chopped
  • 1 green chilli, finely chopped
  • 4 tomatoes, roughly chopped
  • 1½ tsp salt
  • 1 tsp chilli powder
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 3 medium potatoes, cut into 2.5cm chunks
  • 200g frozen garden peas
  • 226g pack paneer, cut into 2.5cm cubes
  • ½ x 25g pack coriander leaves, finely chopped

Method

  1. Heat the oil in the base of the pressure cooker, then add the cumin and mustard seeds. Once they start to pop, add the onion and cook for 6-8 minutes, until lightly golden. Add the garlic and chilli and cook for 1 minute more.

  2. Stir in the tomatoes, salt, spices, potatoes, peas, paneer and 300ml boiling water. Put the lid on, then pressure cook for 10 minutes, according to manufacturer instructions.

  3. Leave to rest for 10 minutes, then open the lid and add the coriander to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,152kJ/ 515kcals

Fat

25g

Saturated Fat

11g

Carbohydrates

47g

Sugars

12g

Fibre

11g

Protein

21g

Salt

2.2g

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