Paneer – a fresh Indian cheese – is a great alternative to meat. I love using it as it soaks up all the spices in the sauce and even my die-hard meat-eating husband tucks in when he comes home for a curry dinner.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
butter ½ tbsp
olive oil 2 tbsp
ginger 15 g (grated)
onion 1 (sliced)
cashews 1 handful (toasted)
fresh coriander 1 handful
mini naan 2
frozen peas 100 g
coconut milk 400 ml
paneer 400 g (chopped)
chopped tomatoes 800 g
ground cumin 1 tsp
curry powder 1 tbsp
ground turmeric 2 tsp
garam masala 2 tsp
garlic cloves 2 (crushed)
Method
Slice the onion. Crush the garlic. Grate the ginger. Chop the paneer into cubes.
Heat half the olive oil in a frying pan, on a medium heat. Fry the paneer until golden then transfer from the pan.
Heat the rest of the olive oil and butter in the same pan, on a medium heat. Cook the onion for a few minutes. Add the ginger, garlic, garam masala, turmeric, curry powder and cumin.
Add the chopped tomatoes and half a can of water (measured using the tomato can). Simmer gently. Stir in the coconut milk and simmer for 8–10 minutes.
Cook the naan bread according to the packet instructions.
Season well before stirring through the peas, then cook for 2 minutes.
Toast the cashew nuts in a small dry pan until golden. Roughly chop the coriander.
Serve the curry with the chopped coriander and cashew nuts sprinkled on top and the naan bread on the side.
