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Tomato peas and paneer curry

Tomato, peas and paneer curry

Sunita Bhuyan
A delicious, healthy and creamy paneer curry packed full of flavours.
Prep Time 15 minutes
Cook Time 35 minutes
Grinding /transferring 8 minutes
Total Time 58 minutes
Course Side Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 500 gms tomatoes, chopped (see notes below)
  • 1 onion, peeled and chopped
  • 1 bay leaf, halved
  • 2 whole dried red chillies, halved
  • 4 pods of cardamom, split at one end
  • 2 1 inch sticks of cinnamon
  • 4 cloves of garlic, peeled and chopped
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • ¼ cup cashew nuts
  • 1 cup water
  • 1 cup peas (I used frozen and soaked them in water to defrost)
  • 200 gms paneer, cut into small pieces
  • ¼ cup chopped coriander

For tempering-

  • 1 tsp ghee (see notes below)
  • 1 bay leaf, halved
  • 1 whole red chilli, halved
  • 1 small stick of cinnamon
  • 3 pods of cardamom
  • 1 tsp cumin seeds

Instructions
 

  • In a cooking pot, add the tomato, onion, bay leaf, whole dried red chillies, cashew nuts, cinnamon, cardamom, garlic, turmeric powder, cumin powder, coriander powder, kasuri methi, salt and water. Mix well.
  • Place the pot over high heat and bring to a boil.
  • Stir, cover and cook over low heat for 20 minutes or till the tomatoes are mushy. Keep stirring in between and breaking up the tomatoes with your ladle.
  • Remove from heat, cool and grind everything together, including the whole spices.
  • Transfer the ground mixture to a pot.
  • Add the peas and mix in.
  • Place the pot over low heat, stir and bring to a slight simmer.
  • As soon as you see bubbles on the sides, stir, cover and cook for 5 minutes. Keep stirring in between.
  • Mix in the paneer.
  • Mix in the garam masala powder, stir well and cover.
  • Meanwhile, heat a small pan and add the ghee.
  • When the ghee is hot, add the rest of the ingredients for tempering. Stir well.
  • Add the tempering (everything in the small pan) to the curry and mix well.
  • Mix in chopped coriander.
  • Stir and cook covered for a minute. Stir well in between. Make sure the gravy does not stick to the pan.
  • Remove from heat and serve hot with Indian flatbreads.

Video

Notes

  • This is a tomato based dish. The riper and sweeter the tomatoes, the tastier the gravy will be.
  • Ghee adds a beautiful flavour. I have used only  a teaspoon, so try not to skip it. If it is not available, add 1 teaspoon of sunflower or vegetable oil.
  • This is a thick gravy. At any stage, if you find the gravy begins to stick to the bottom of the pan, add a very small amount of water.
Keyword healthy recipe, indian cuisine, paneer curry, paneer recipe, tomato peas paneer curry, vegetarian recipe