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Paneer and Pea Curry

Falak
Print Recipe
Course Main Course
Cuisine Indian
Servings 6 people

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.