Paneer and Peas
This Indian restaurant favorite is easy to make at home. If you can't find paneer, farmer's cheese is a good substitute.
Preparation Time15 min
Preparation Time - Text15 minutes
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursemain course, vegetable
Dietary Considerationmain course, vegetable
Five Ingredients or LessYes
Taste and Texturecheesy, hot & spicy
Type of Dishvegetable
- 6 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 large garlic cloves, coarsely chopped
- 1 fresh hot green chile, seeds and ribs removed and chopped
- One ½ in (1cm) piece fresh ginger, peeled and coarsely chopped
- 2 tsp garam masala
- Salt and freshly ground black pepper
- One 14.5 oz (411g) can crushed tomatoes
- One 1 lb (450g) bag frozen peas
- 8 oz (225g) paneer, cut into bite-sized cubes
Heat 3 tbsp of the oil in a large nonstick frying pan over medium-high heat. Add the onion and reduce the heat to medium-low. Cook, stirring frequently for 8–10 minutes or until the onions are dark golden brown; do not burn.
Meanwhile, combine the garlic, chile, and ginger in a blender and process into a thick paste. Add the garam masala and season with salt and pepper.
Add the spice mixture to the fried onions and cook, stirring, for 1–2 minutes. Transfer to a large, heavy-bottomed saucepan. Stir in the tomatoes and 2/3 cup water. Bring to a boil, stirring often. Reduce the heat to low and simmer, stirring often, until lightly thickened.
Gently stir the frozen peas into the sauce, increase the heat to medium, and return the sauce to a simmer. Cover and cook for about 5 minutes, or until the peas are hot.
Wash and dry the frying pan. Add 3 tbsp oil and heat over high heat. In batches, add the paneer in a single layer. Cook, turning occasionally with a slotted spatula, about 3 minutes or until golden brown. Transfer the fried paneer to the hot tomato sauce. Continue with the remaining paneer, adding more oil as needed.
2008 Dorling Kindersley