Pea & tomato curry

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olive magazine

4 ratings

Recipe by olive magazine

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1. Fry the paneer in 2 tbsp of oil until golden brown. Scoop out. Fry the onion mix until fragrant, about 5 minutes. Stir in the spices, then the tomatoes and stock, and simmer for 10 mins until thickened. Add the paneer and peas and cook for 5 minutes.

Frozen goodness

Most peas are frozen directly after harvesting, which means they retain nearly all of their vitamins

388 kcalories, protein 19.7g, carbohydrate 15.8g, fat 27.7 g, saturated fat 11.2g, fibre 5.2g, salt 2.57 g

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• Dee

  24 February 2008

  Dee rated and commented on this recipe

  

  This was fantastic - so quick and easy - and very tasty.

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• SREHAN

  28 February 2008

  SREHAN rated and commented on this recipe

  

  Couldn't get hold of paneer so used small new potatoes (chopped in half) and simmered with the tomatoes for 20 mins instead pf 10 mins used can of chopped tomatoes hold used petit pois peas - much yummier worked a treat !

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• maddieson

  27 May 2008

  maddieson rated and commented on this recipe

  

  Fabulous! will be making this again!

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• EasyCook

  10 October 2008

  EasyCook commented on this recipe

  I tried this recipe out a couple of days ago. After years and years of watching my mother make this recipe i've never actually known how she does it, and i have never attempted to try to make anything indian in case i get it wrong. But this recipe was so simple and easy to follow, and it turned out great, except my sister pointed out that i needed to put a bit more chili powder in it, but it was great. I made my first indian meal and i am quite proud of myself :) Now i don't have any excuses when my parents ask me to make dinner :)

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• Miles Dexter

  10 December 2008

  Miles Dexter commented on this recipe

  Had this @ my daughters house in Winchester prior to going to see concert of Leonard Cohen (best singer songwriter in the world) in Bournmouth, perfect evening! recipe to die for and so simple as well. I usually cook French only, but I am doing it for my wife this Friday. I love my daughter who is such a nice person.

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• maddieson

  21 December 2008

  maddieson commented on this recipe

  Best veggie curry recipe ever!

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• PW

  29 March 2009

  PW rated and commented on this recipe

  

  This was really easy to make and tastes fantastic. I used 1/2tsp of cumin powder and 1/2tsp of corriander powder instead of the garam masala (just because I don't like gm). I used a tin of chopped tomatoes with no stock. I also added some fresh coriander at the end for an extra kick. If the mixture tastes a little bitter add some sugar. Will recommed to friends and make again.

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Ingredients

• 250g paneer (indian cheese), cut into chunks
• 4 very ripe tomatoes , roughly chopped
• 1 onion , chopped and whizzed to a purée with a thumb sized piece of ginger and clove of garlic
• 300g frozen peas , defrosted
• oil
• spice mix made from 2 tsp garam masala , ½ tsp turmeric and a pinch cayenne
• 300ml vegetable stock or water

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 250g paneer (indian cheese), cut into chunks
• 4 very ripe tomatoes , roughly chopped
• 1 onion , chopped and whizzed to a purée with a thumb sized piece of ginger and clove of garlic
• 300g frozen peas , defrosted
• oil
• spice mix made from 2 tsp garam masala , ½ tsp turmeric and a pinch cayenne
• 300ml vegetable stock or water

388 kcalories, protein 19.7g, carbohydrate 15.8g, fat 27.7 g, saturated fat 11.2g, fibre 5.2g, salt 2.57 g

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