Pea and Paneer Curry
Serves 6 people
I’ve been trying to cut down on my meat consumption. Whilst we don’t eat much red meat, I feel like my family are singularly responsible for the number of chickens slaughtered on a daily basis. The word vegetarian in my house is considered a dirty one so I’m about to change that, starting with this delicious Pea and Paneer Curry that every child and grown-up thoroughly enjoyed.
The base of this curry can be used for some many dishes. Add tofu, prawns, (dare I say chicken) if paneer is not your thing. It freezes really well too so double the batch and stash away for a speedier meal next time.
- Heat 2 tablespoons of vegetable oil in a deep frying pan and gently fry the onion for 10 minutes.
- Add the garlic and chilli and fry for a further 10 minutes.
- Add the spices and salt and fry for 3 to 4 minutes, then add the passata and simmer gently for 30 minutes, stirring every now and then.
- Remove half the sauce if required and blend then return to the pan.
- Heat another tablespoon of vegetable oil in a separate frying pan and gently fry the paneer on all side until golden.
- Remove with a slotted spoon and set aside.
- Add the peas to the sauce and stir to heat through, then add in the paneer, yoghurt and some of the coriander, reserving some for garnish.
- Serve over some basmati rice.