Paneer & pea masala Paneer matar masala

Malzemeler

FOR THE ONION MASALA

2 tablespoons sunflower oil

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1 cinnamon stick

2 cardamom pods

2 dried red chillies

2 onions, roughly chopped

1 tablespoon white poppy seeds

½ teaspoon ground turmeric

½ teaspoon salt

100ml (3½fl oz) boiling water

FOR THE CURRY

1 tablespoon ghee

1 tablespoon tomato purée

100ml (3½fl oz) boiling water

450g (1lb) paneer, cut into 2.5cm (1 inch) cubes

150g (5½oz) frozen peas

1 teaspoon salt

1 teaspoon sugar

½ teaspoon chilli powder

½ teaspoon garam masala

Yöntemler

To make the onion masala, heat the oil in a pan and add the coriander and cumin seeds, cinnamon, cardamom and chillies. Let them sizzle for a few seconds, then add the onions and cook over a medium heat for 10 minutes until golden.

Take off the heat, add the poppy seeds, turmeric and salt and pour in the measured water. Then blitz the onion mixture to a paste in a blender (preferably) or food processor.

Heat the ghee in the same pan and add the onion masala paste and then the tomato purée. Pour in the measured boiling water and mix well, then cover and cook for 10 minutes over a medium to low heat until the tomato purée looks cooked through.

Add the remaining ingredients, cover again and cook over a medium heat for 5 minutes until everything has come together, then serve.

Notlar

Any form of paneer curry is loved in my house and this is no exception. Onions cooked with spices form the perfect flavour base for this curry, providing a lovely sauce for the paneer and peas to float in. Absolutely delicious with Cheese and Chilli Naan or rice, this is a crowd pleaser and such a great way to turn a midweek meal into a feast.