250g paneer, cut into cubes
1 small red onion, coarsely chopped
1/2 inch thick piece of ginger, roughly cut
3 large cloves garlic
1 green chili
1 teaspoon black cumin seeds
1 bay leaf
250g chunky tomato passata
2 teaspoon garam masala
300g fresh or frozen peas, if using frozen do not thaw them
pinch of sea salt
handful of coriander leaves, roughly chopped
- To pan-fry the paneer cubes heat a small glug of oil in a skillet
to medium and place the paneer cubes in a single layer. Cook them,
turning occasionally until all the surfaces is a light golden color. Carefully
remove the cheese cubes and allow the drain on kitchen paper towels. Set
- Pulse together onion, garlic, ginger and chili in a food processor until
- Pour a drizzle of oil into a saucepan and heat to medium-high. Sprinkle the
black cumin seeds and bay leaf and cook for approx 6-8 seconds, until the cumin
seeds are fragrant and turn slightly brown.
- Add the onion-garlic mixture and stir-fry for approx. 6 minutes until the
mixture takes one a reddish golden color.
- Pour the passata and mix. Lower the heat to medium, then add the garam
masala and salt. Allow to simmer covered for 5 minutes, then remove the lid and
simmer for another 5 minutes, until the sauce becomes thick.
- Add about 50ml of water, then the peas and stir. Simmer for another 8
minutes or until the peas are tender. Keep an eye on the consistency of the
gravy. If you find it is becoming too dry add a few tablespoons of water.
- Fold in the cream, then finally add the paneer and allow to simmer
for another 5 minutes.
- Serve sprinkled with chopped coriander leaves. Is perfect with naans or pitas and even better with a light pilaf.
The Food Guide Tips:
- Make your own homemade paneer
- Find out everything about the Indian spice kitchen