Pea and Paneer Curry

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Serves 6 people
Prep time
Cook Time

I’ve been trying to cut down on my meat consumption. Whilst we don’t eat much red meat, I feel like my family are singularly responsible for the number of chickens slaughtered on a daily basis. The word vegetarian in my house is considered a dirty one so I’m about to change that, starting with this delicious Pea and Paneer Curry that every child and grown-up thoroughly enjoyed.

The base of this curry can be used for some many dishes. Add tofu, prawns, (dare I say chicken) if paneer is not your thing. It freezes really well too so double the batch and stash away for a speedier meal next time.


  • 2 large onions, finely diced
  • 5 garlic cloves, crushed
  • 1 red chilli, split lengthways
  • 2 Tablespoons
    ground cumin
  • 2 Teaspoons
    ground coriander
  • 2 Teaspoons
    garam masala
  • 3/4 Teaspoons
    sea salt
  • 1 680g jar of passata
  • 1 225g pack of paneer, cut into cubes
  • Vegetable oil for frying
  • 150 Grams
    frozen peas
  • 3 Tablespoons
    low fat natural yoghurt
  • 2 large handfuls of coriander, finely chopped


  1. Heat 2 tablespoons of vegetable oil in a deep frying pan and gently fry the onion for 10 minutes.

  2. Add the garlic and chilli and fry for a further 10 minutes.

  3. Add the spices and salt and fry for 3 to 4 minutes, then add the passata and simmer gently for 30 minutes, stirring every now and then.

  4. Remove half the sauce if required and blend then return to the pan.

  5. heat another tablespoon of vegetable oil in a separate frying pan and gently fry the paneer on all side until golden.

  6. Remove with a slotted spoon and set aside.

  7. Add the peas to the sauce and stir to heat through, then add in the paneer, yoghurt and some of the coriander, reserving some for garnish.

  8. Serve over some basmati rice.


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