PA­NEER AND PEA CURRY

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 15 mins Serves 4 250g pa­neer (In­dian cot­tage cheese; if frozen, let it thaw at room tem­per­a­ture) 3 tbsp oil 1 large onion, chopped ½ tsp cumin seeds 3cm fresh ginger, peeled and grated 2 toma­toes, peeled and grated ½ tsp turmeric 1 tsp chilli pow­der 2 tsp ground co­rian­der 1 tsp garam masala 1 cup frozen peas, de­frosted ½ cup wa­ter Chopped co­rian­der, to gar­nish Cut cot­tage cheese into 3cm cubes and set aside. Heat oil in a fry­ing pan and saute onion un­til soft. Add cumin seeds, ginger, toma­toes, turmeric, chilli pow­der, co­rian­der pow­der and garam masala, sea­son­ing with salt. Sauté on low heat. Once the oil has sep­a­rated, add the peas and wa­ter and bring to the boil. Add cot­tage cheese and sim­mer un­til the curry has thick­ened, adding wa­ter if re­quired. Gar­nish with chopped co­rian­der and serve with an In­dian bread of your choice.

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