PEA AND PANEER CURRY
Crisp, sweet peas are the star of the show in this tomato-based curry inspired by the Indian vegetarian dish matar paneer.
Provided by Kathy Slack
Time 50m
Number Of Ingredients 1
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.
PANEER CURRY WITH PEAS
Provided by Ivy Manning
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat. Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer paneer to plate; set aside. Reserve skillet.
- Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 3 tablespoons ghee in reserved skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute. Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes.
- Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Fold in garam masala and cilantro. Season curry to taste with salt and pepper. Serve with steamed basmati rice.
BASIC INDIAN CURRY WITH PANEER
A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used.
Provided by MELLY28
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
- Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
- Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 33 g, Cholesterol 49.2 mg, Fat 28.1 g, Fiber 8.1 g, Protein 16 g, SaturatedFat 10.5 g, Sodium 819.5 mg, Sugar 13.8 g
CAULIFLOWER, PANEER & PEA CURRY
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
PANEER & CHICKPEA FRY
Enjoy this fragrant paneer and chickpea fry with onion pickle garnish as part of an Indian-inspired feast
Provided by Tom Kerridge
Categories Side dish
Time 30m
Number Of Ingredients 14
Steps:
- First, make the pickle. Combine the lemon juice, onion and pinch of salt in a small bowl. Set aside.
- Heat half the ghee in a frying pan and fry the paneer for 10 mins, stirring until lightly brown and crisp on all sides. Scoop out onto a plate using a slotted spoon.
- Heat the rest of the ghee in the pan over a high heat, and fry the onions for 5 mins until starting to brown at the edges. Add the garlic, turmeric, chilli powder, cardamom seeds, chilli, curry leaves and pepper, and stir-fry for 5 mins until the onions are caramelised.
- Return the paneer to the pan along with the chickpeas and a large splash of water, and simmer everything for 5 mins until the liquid has evaporated and the mixture is sticky. Season with salt, then spoon into a dish and top with the coriander and pickled onions.
Nutrition Facts : Calories 382 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium
CHICKPEA AND PANEER CURRY
I came up with this, when I forgot to buy spinach (! :)) for Palak Paneer, but had a craving for something Indian. It turned out very nice, and I decided it's a keeper :). I hope you'll enjoy as well. Serve with rice, naan and/or parati, yoghurt, chutneys, ...
Provided by Eismeer
Categories Vegetable
Time 30m
Yield 4-6 , 1 serving(s)
Number Of Ingredients 13
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.
MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE
I always like this as a side dish, although it can be served as a vegetarian main dish. I generally like to make several types of things when I cook Indian and I usually will cook this or palak paneer along with the others.
Provided by PalatablePastime
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
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PANEER CURRY WITH PEAS RECIPE | BON APPéTIT
From bonappetit.com
2.8/5 (13)Author Ivy ManningServings 6Estimated Reading Time 3 mins
- Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat. Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer paneer to plate; set aside. Reserve skillet.
- Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 3 tablespoons ghee in reserved skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute. Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes.
- Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Fold in garam masala and cilantro. Season curry to taste with salt and pepper. Serve with steamed basmati rice.
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