An Indian dish with petits pois and paneer, this recipe is also vegetarian. If you want a vegan version, firm tofu makes a good substitute for the paneer.
1 person made this
4 tablespoons vegetable oil
150g paneer cheese, sliced 1cm thick
1 onion, chopped
1 (1cm) piece root ginger, grated
2 garlic cloves, chopped
3 cashew nuts
2 whole cloves
4 black peppercorns
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon paprika or chilli powder
1 tablespoon tomato puree, mixed with 1 tablespoon water
150g petits pois or garden peas
2 green cardamom pods
a few fresh coriander leaves
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Method Prep:10min › Cook:20min › Ready in:30min
Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat and fry the paneer slices for 2 minutes on each side. Remove from the frying pan and cut into 1cm cubes; set aside.
Heat 2 tablespoons of the vegetable oil in the same frying pan, and cook and stir the onion, ginger and garlic until the onion is golden, about 5 minutes. Stir in the cashew nuts, the cloves and the peppercorns.
Stir in the turmeric, coriander, paprika and tomato puree, and cook and stir 3 minutes more. Let the mixture cool, add 2 tablespoons of the milk, then blend in a blender or food processor until fairly smooth.
Wipe out the frying pan, and heat the remaining 1 tablespoon of oil over medium heat and cook the petits pois for about 2 minutes. Return the sauce to the pan, and stir in the remaining milk. Season with salt, and simmer for a few minutes.
Crush the cardamom pods until fine with a mortar and pestle. Stir the cardamom and the cooked paneer into the sauce and simmer until heated through, about 2 minutes. Serve with fresh coriander leaves.