Pea and Paneer/Tofu Curry

I don’t make curries often, but when I do, I make a big deal of it! My spice collection is a little bit out of hand which means that sometimes my curries can get quiteeeee intense. However, I tried to keep this recipe as simple as possible, and although it isn’t the quickest of meals, you get a whooping 6 portions out of this, so you essentially save time in the long run!

Admittedly, this curry is the closest I’ve ever got to takeaway style. I tried to keep the oil useage to a minimum and I am so pleased with the result. This recipe can be made vegan by using tofu in replacement of paneer. I will provide instructions on how to do this below.

Servings: 6

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Ingredients

  • 500g paneer cheese, cubed
  • 1.5 tsp cayenne pepper
  • 1 tsp tumeric
  • 2 tbsp sunflower oil + 1 tsp
  • 3 medium onions, diced
  • 1 red chilli, finely chopped (add 2 or keep the seeds in if you like spice!)
  • 2 tsp crushed garlic
  • 2 tsp crushed ginger
  • 1 tsp corriander
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1/2 tsp garam masala
  • 100g creamed coconut with 400ml water OR 1 tin coconut milk (400g)
  • 1 tin chopped tomatoes
  • 2 carrots, sliced
  • 250g frozen peas
  • 2 bay leaves
  • Optional: 1 tbsp dried chilli flakes, fresh corriander to garnish

 

Method

  1. In a large bowl, combine the paneer, cayenne pepper, tumeric, 2 tbsp sunflower oil and a little salt and set aside to marinate (if you are using tofu, cut it into cubes and bake in PLAIN the oven for 20 minutes)
  2. In the meantime, chop the onion and chilli and gather remaining ingredients
  3. Over a medium heat, add the paneer to a large saucepan (no need to add more oil at this stage, just pour the contents of the bowl into a pan). Cook for about 8 minuites, shaking occasionally until crispy (if you are using tofu, add it to the pan along with the oil, tumeric and cayenne pepper at this stage)
  4. Once crispy, remove the paneer or tofu from the heat and set aside in a bowl
  5. Heat remanining sunflower oil in the same pan and add the onions and chilli. Cook for about 10 minutes, stirring regularly, until the onions have caramelised. It is important to allow these 10 minutes for the onion to cook as it will add depth and a whole new flavour to your curry!
  6. After 10 minutes is up, add the garlic and ginger along with the remaining spices. Cook for about 5 minutes, stirring regularly and making sure you don’t burn the spices
  7. Now, add the coconut milk and chopped tomatoes. Stir through then add the peas, carrots, bay leaves and chilli flakes (if using). Cover and cook for 10 minutes, or until the carrot has softened
  8. Add in the paneer/tofu, bring to a boil then reduce down to a simmer for 5 more minutes (to make sure it is heated all the way through)
  9. Garnish with corriander and extra chilli. Serve with your favourite sides and enjoy!

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