Peas and golden paneer cubes in a rich blended onion and tomato gravy. A vegetarian North Indian standard, naturally gluten free and ready in 40 minutes.
Prep
15 mins
Cook
35 mins
Servings
4
Per serving
£1.60
Difficulty
easy
Blending the fried onion base rather than leaving it chunky gives a smoother, sweeter gravy that coats the paneer properly. Soaking the fried paneer in hot salted water before it goes in is a small trick that keeps it soft rather than squeaky.
Heat 1 tbsp of the oil in a frying pan and fry the paneer cubes for 4 minutes, turning, until golden on two sides.
Slide the fried paneer into a bowl of hot water with a good pinch of salt and leave it there while you make the gravy.
This soak is what keeps fried paneer soft. Skip it and you get rubbery cubes.
Heat 2 tbsp of the oil in a heavy pan, add the cumin seeds and let them crackle. Add the chopped onions and fry for 12 minutes until well browned.
Add the garlic and ginger and cook 2 minutes, then tip everything into a blender with the chopped tomatoes and 100ml water. Blend to a smooth purée.
Heat the last tablespoon of oil in the same pan, pour in the blended purée and cook for 12 to 15 minutes over a medium heat, stirring often, until it darkens and oil beads at the edges.
Stir in the Kashmiri chilli, ground coriander, turmeric and 1.5 tsp of the salt and cook 2 minutes.
Add the frozen peas and 200ml water, bring to a simmer and cook for 6 minutes.
Drain the paneer and fold it in gently. Simmer for 4 minutes, then stir in the garam masala, the fenugreek leaves crushed between your palms and the cream if using. Finish with coriander.