Healthy Paneer Curry Recipe with Peas

Light paneer curry

  • serves 3
  • Easy

Cook this veg-heavy curry for a healthy vegetarian meal. The peas add extra protein while ginger and plum tomatoes make a light, fragrant sauce

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*This recipe is gluten-free according to industry standards

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Ingredients

  • basmati rice 150g, washed and rinsed
  • ground turmeric 1 tsp
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • mild chilli powder 1 tsp
  • paneer 200g block, cubed
  • vegetable oil 2 tsp
  • onion 1, roughly chopped
  • garlic 3 cloves, roughly chopped
  • ginger a thumb-sized piece, roughly chopped
  • plum tomatoes 2, roughly chopped
  • spinach a large handful
  • frozen peas 100g
  • lemon ½, juiced

Method

  • Step 1

    Put the rice into a pan with 300ml of water and a pinch of salt, and bring to a boil. Simmer for 1 minute then add a tight fitting lid and cook gently for 10 minutes. Remove from the heat and leave to steam for 10 minutes, then fluff up with a fork to serve.

  • Step 2

    Mix together the spices on a plate, then roll in the paneer, ensuring every cube is well coated. Heat the oil in a deep non-stick frying pan and fry the paneer for 4-5 minutes or until crisp. Scoop out onto a plate.

  • Step 3

    Put the onion, garlic and ginger into a food processor and whizz until smooth, then tip into the pan with any remaining spices from the plate. Cook for 10 minutes, stirring regularly, until darkened. Meanwhile, whizz the tomatoes in the food processor, then add to the pan. Add the paneer back in, along with the spinach, frozen peas and 250ml of water. Cook for 5 minutes until the peas have defrosted and spinach has wilted, then season, add the lemon juice and serve with the rice.

Want to know how to make your own paneer? Use our step-by-step guide to create your own to use in this recipe

OLI-0919_Here+Now-WeekendProject_Paneer_33292

Try one of our other vegetarian curry recipes here...

A large silver pot filled with cooked lentils and chunks of aubergine

Nutritional Information

  • Kcals 499
  • Fat 19.9g
  • Saturates 10.7g
  • Carbs 52.3g
  • Sugars 7.2g
  • Fibre 5.4g
  • Protein 24.8g
  • Salt 0.2g
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