Paneer and Pea Curry
This Paneer and Pea Curry is a vegetarian option using chunks of paneer in a fragrant curry sauce filled with peas. It’s mild enough for the whole family to enjoy.
Paneer: Paneer is a non-melting cheese and is a cornerstone of Indian vegetarian cooking. Since it does not melt it maintains its shape and texture even when simmered in a sauce, making it ideal for curries. If you have a paneer block, cut it into equal-sized cubes. It is then marinated in a tangy marinade. This not only gives the paneer a kick but also a beautiful color when we pan fry it. Pan frying the paneer makes it crispy on the outside but soft and velvety on the inside. REMEMBER never to cook the paneer in the curry for too long. It can become rubbery and hard therefore we add it towards the end of cooking and simmer for 4-5 minutes.
Peas: if you are using fresh green peas, it will take longer to cook compared to frozen peas.
Spices: At the heart of any good curry is its blend of spices. This dish uses common spices like cumin, coriander, turmeric, and garam masala which come together to create a warm, aromatic base.
Make it extra creamy: to make this dish extra creamy, add a couple of tablespoons of fresh cream at the very end. I prefer the basic simple version more.
Reheating: if you have leftovers, store it in the fridge and reheat in a pan or microwave.
This super easy paneer and pea curry can be served with roti, naan bread, flatbread or a bowl of steamed basmati rice.
Paneer and Pea Curry
Ingredients
Paneer marination
- 340 g paneer (cut into equal size cubes)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon paprika powder/ kashmiri red chili powder
Gravy Ingredients
- 1/4 cup oil
- 1 large onion pureed
- 1/2 tablespoon ginger-garlic paste
- 2 teaspoon salt
- 1- 2 teaspoon red chili powder (adjust according to personal spice level)
- 1/2 teaspoon turmeric powder
- 1/4 cup tomato puree
- 3/4 cup peas
- 3/4 cup water
- 1/2 teaspoon garam masala powder
- 1/2 tablespoon lemon juice
Instructions
Paneer marination:
- In a wide bowl, mix together lemon juice, salt and paprika powder.
- Add the paneer cubes and make sure to coat them completely.
- Let it rest for around 15 minutes.
Pan- frying Panner
- In a NON-STICK frying pan on medium-high heat, add 1-2 tablespoons oil. Once heated, add the paneer cubes and leave it undisturbed for 30-40 seconds. This will give it a beautiful color.
- Then keep turning the paneer cubes until almost all sides get a reddish golden color.
- Remove and keep aside.
Curry Preparation:
- In a pot over medium-high heat add oil.
- Add the onion puree and saute it until it starts to brown slightly.
- Add the ginger- garlic paste and continue to saute for around 45 seconds.
- Add in the spices – salt, red chili powder and turmeric and immediately add 3-4 tablespoons of water (to prevent the spices from burning).
- Saute for 30 seconds.
- Add in the tomato puree, give it a stir, cover and let it cook for 1 minute or until oil separates and is seen at the edges.
- Add in the peas and saute it in the spices for 1 minute.
- Then add water, cover and let it come to a boil. Cook the peas for 10 minutes (fresh peas may take longer).
- Finally add in the paneer cubes and gently stir and cover.
- Allow the paneer to cook in the gravy for 4-5 minutes and then switch off the heat.
- Add garam masala and lemon juice and cover again for 1 minute to allow the flavors to infuse.
- Serve with naan, roti or rice.
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