Pea and paneer curry recipe
Created by The Tesco Recipes team
Frozen peas add a spot of colour and sweetness to this simple veggie curry. Whip it up in a flash and serve with rice and chutney.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 408 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 2 tbsp vegetable oil
- 200g paneer, cut into 1.5-2cm cubes
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 3cm piece ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 x 400g tins chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 150ml single cream
- 200g Grower’s Harvest frozen garden peas
- 2 tbsp roughly chopped fresh coriander
- cooked rice, to serve (optional)
- mango chutney, to serve (optional)
Each serving contains
- Energy
- 1705kJ 408.0kcal
- Fat
- 24g
- Saturates
- 11g
- Salt
- 0.9g
- Sugars
- 15g
of the Reference intake
Carbohydrate 30.2gProtein 19.8gFibre 8.1g
Method
- Heat 1 tbsp oil in a large, deep frying pan over a high heat. Add the paneer and fry for 4-5 mins, flipping regularly, until lightly golden. Transfer to a plate lined with kitchen paper.
- Add the remaining oil to the frying pan and fry the onion, garlic and ginger for 1 min or until fragrant. Stir in the spices; cook for 1 min. Add the tomatoes and chickpeas, reduce the heat to low and simmer for 10-15 mins until the sauce has reduced and thickened, stirring occasionally.
- Add the peas, bring to the boil, then stir in the cream and paneer and warm through. Sprinkle with the coriander and serve with rice and chutney, if you like.
- See more Curry recipes .
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
