Vegetarian Delight
Pea, Paneer & Potato Curry
A quick, comforting curry with crispy paneer, tender potatoes and sweet peas in a spiced tomato sauce.
VegetarianGluten-free
A weeknight regular — crispy golden paneer and soft potatoes soaking up a fast tomato and spice sauce, with peas for a bit of sweetness. Ready in well under half an hour.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 thumb ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- 2 medium potatoes, peeled and cubed
- 400g tin chopped tomatoes
- 200ml water or vegetable stock
- 200g paneer, cubed and pan-fried until golden
- 150g frozen peas
- Salt and black pepper, to taste
- Fresh coriander, to serve
Method
- 1
Heat the oil in a large pan and fry the onion for 5 minutes until soft.
- 2
Stir in the garlic, ginger, curry powder and cumin, and cook for 1 minute until fragrant.
- 3
Add the potatoes, chopped tomatoes and water. Bring to a simmer, cover, and cook for 12-15 minutes until the potatoes are tender.
- 4
Stir in the fried paneer and peas, and simmer for a further 3 minutes.
- 5
Season to taste, scatter over the coriander, and serve with rice or flatbread.
