Easy Peas and Paneer curry recipe below
This post was first published in March 2010 The key to this recipe is to let the spices simmer in onion-tomato masala to deepen the flavours in the curry. Then, add the paneer and peas and cook briefly. Finally, garnish and serve. Enjoy this Indian-style meal at home with a side of naan bread or flatbread. The creamy and rich texture of this curry is sure to satisfy, and the recipe uses a handful of easy-to-find ingredients. Suitable for vegetarians, this Pea and Paneer Curry is the perfect addition to your next Indian feast. In a pan, heat butter and add bayleaf and cardamom pods. Once fragrant, add the onion paste and cook for 4-5 minutes. Next, add fresh tomato puree, 1 tablespoon of tomato puree concentrate, 1 teaspoon tomato sauce, spice powders and salt. Cook until the masala has thickened. Garnish with kasuri methi and coriander leaves to finish the dish. Serve with rice or flatbread for a delicious and comforting meal. When you’re ready to enjoy the curry, simply add the frozen masala to a pan, along with 1 cup of water and bring it to a boil. Then, stir in the peas, add salt to taste, and cook for 2 minutes. Finally, mix in honey, cream, and cubed paneer, cooking for an additional 3 minutes. Serve the creamy matar paneer masala garnished and ready to enjoy, a comforting and delicious make-ahead meal. Vegan chickpea tikka masala Chickpea and Spinach curry Aloo gobi traybake Indian Jackfruit curry Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
