Potato, pea & paneer curry

Name: Potato, pea & paneer curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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; 200 g frozen garden peas; 226 g pack paneer, cut into 2.5cm cubes; ½ x 25g pack coriander leaves, finely chopped

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

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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

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

Typical values per serving when made using specific products in recipe