Paneer Curry With Peas Food

PANEER CURRY WITH SPINACH AND PEAS

Steps:

• Heat a tablespoon of olive oil in a large pan.Add the onion and cook until translucent and springy, at least 10 minutes.Then push the onions to one side of the pan. Add the paneer and cook until golden brown.
• Next, add the korma paste, garlic, half the chopped green chilli (add less if you don't like heat!) and tomato puree cook for a minute.Then add the passata, water and vegetable bouillion stir well and bring the sauce to a fast simmer.Squeeze in the juice of half a lemon. Season with salt and pepper and simmer until thickened, about 10 minutes. Meanwhile, roughly chop the coriander(cilantro) leaves and stalks as well.Once the sauce is reduced to a thick sauce add the mango chutney and half the coriander and stir through the curry. Check the seasoning now.
• Add the spinach to the sauce a handful at a time until wilted. Stir in the peas. Stir the remaining coriander/cilantro through the cooked rice.Leave the curry to cool slightly then serve with rice, naan or chapati.

PEA AND PANEER CURRY

Steps:

• Cooking time: 50 minutes plus optional overnight 'maturing'. Heat 1 tablespoon of the sunflower oil in a large, wide, non-stick saucepan over a medium-high heat. Fry the onion for 8-10 minutes, stirring regularly, until soft and blonde. Reduce the heat a little, then add the garlic, ginger and chilli and cook gently for 3 minutes, then remove from the heat. Scoop the mixture into a small food processor and whizz to an oniony paste. In the same pan, fry the cumin and coriander seeds over a medium-high heat until their fragrance fills the kitchen, about 2-3 minutes. Tip into a pestle and mortar and crush to a coarse powder. Return the powdered seeds to the pan, along with another tablespoon of oil and the onion paste, ground cumin, ground coriander and curry leaves. Muddle them around the pan for a couple of minutes, then pour in the tomatoes and half a tomato tin of water. Bring to the boil and simmer for 15-20 minutes until thickened. Meanwhile, take a non-stick frying pan and heat the remaining 2 tablespoons of oil over a high heat. Add the paneer and fry for 1-2 minutes on each side until golden. Tip the paneer into the pan of tomato sauce, then stir in the peas, chutney or piccalilli, nigella seeds and a pinch of salt. Bubble for a final 3-4 minutes. Tuck in at this point if you must, but I cannot stress how much this dish will improve if you leave it to cool, then refrigerate overnight: everything will become richer, silkier and even more delicious. To reheat, warm the curry over a low heat until it bubbles. Top with chopped coriander leaves and a sprinkling of nigella seeds, and serve with a dollop of natural yogurt and some rice or flatbreads.

CAULIFLOWER, PANEER & PEA CURRY

Steps:

• Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
• Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.

MUTTER PANEER -- INDIAN CHEESE CURRY

Steps:

• Put a little bit of oil in a deep, heavy bottomed frying pan and brown the cheese, turning frequently so no sides burn. When it is browned, set aside on a plate.
• Add more oil, if needed, to the pan and throw in the onions.
• Let them fry until golden, then add the garlic and spices.
• Fry some more for a couple minutes, then add the tin of tomatoes and about 1/2 cup of water.
• Let simmer for about five minutes, then put in the fried cheese and peas and simmer covered over a low heat for about 20 minutes.
• Check the consistency and simmer some more if needed to bring it down to a thickness you like.
• Serve with rice and other Indian curries of your choice.

MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE

Steps:

• Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
• In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
• Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
• Add the tomatoes and cook 2-3 minutes, stirring once or twice.
• Add the paneer, water, and peas and bring to a boil.
• Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
• Garnish with cilantro before serving.

CHICKPEA AND PANEER CURRY

Steps:

• Drain chickpeas of liquid.
• Cube paneer (or Halloumi) in about half inch cubes.
• Chop onion and garlic.
• Heat one TB oil in a non stick skillet and fry paneer (or Halloumi) until browned and crispy.
• Transfer cheese to a plate.
• Mix all dry spices in a bowl.
• Heat the other TB oil in a skillet and add mustard seeds and let fry until they crack.
• Add onion and garlic and let fry until translucent.
• Add spices and let roast until fragrant (not too long, or they will burn).
• Add chickppeas and stir until they are covered with spices.
• Add cream of coconut milk.
• Add one or two TB of Brinjal Aubergine pickle (adds a special flavour). Dissolve.
• Let curry simmer until it's of creamy consistency.
• Add cheese cubes and let heat through again.
• Salt and pepper to taste (if you want to, you can add some vegetable broth as well).
• Enjoy with your favourite Indian condiments.