Peas & Paneer in Creamy Tomato Chutney
The new year is upon us and I thought I’d start it off by sharing a really tasty paneer recipe, because who can’t resist creamy, buttery, spicy paneer? Served with soft, white roti, this is a perfect hearty meal for a Sunday afternoon!
- 2 Tbsp ghee (clarified butter)
- 1 dry red chilli
- 1 cinnamon stick
- 2 cloves
- 2 green cardamom pods
- ½ tsp cumin seeds
- ½ medium-sized red onion, chopped in thin slices
- 1 tsp finely crushed or chopped red chilli
- ½ tsp crushed ginger
- ½ tsp crushed garlic
- 4 medium-sized gem tomatoes (blended with ½ cup water)
- Salt to taste
- ½ tsp turmeric
- 1 tsp dhana jeeroo (coriander & cumin powder)
- ½ tsp garam masala
- ½ tsp red chilli powder
- 1 tsp Kashmiri red chilli powder
- 2½ cups / 750g cubed paneer (cottage cheese)
- salt, turmeric, dhana jeeroo, red chilli powder, fresh green chilli, ginger and garlic to taste
- ½ cup of green peas
- 125ml fresh cream
- Handful of chopped coriander leaves & spring onions for garnish
- Heat ghee in a pot on medium heat. Add dry red chilli, cinnamon stick, cloves, cardamom pods and cumin seeds.
- Once the spices have slightly browned, add chopped onion and cook till translucent.
- Then add fresh red chilli, ginger and garlic. Braise for a few seconds or until the raw aroma disappears.
- Add tomatoes and allow to cook on the stove on medium heat for 5 minutes. Flavour with salt, turmeric, dhana jeeroo, garam masala, red chilli powder and Kashmiri red chilli powder.
- Meanwhile, in another pan, braise green chilli, ginger and garlic in oil and add paneer (cottage cheese). Psssst... Have you tried my homemade paneer recipe?
- Flavour with salt, turmeric, dhana jeeroo and red chilli powder.
- Cook for about 4 minutes, once the paneer is nicely browned. It should be slightly crispy on the outside, yet still soft on the inside.
- Add peas. Mix gently and cook for 1 more minute. Remove from heat.
- Once the tomato chutney is cooked, add the fresh cream. Mix well and then add it over the fried paneer. Garnish with chopped spring onion and coriander leaves.