Indian cottage cheese cooked with peas and spices


300g of paneer cut into 2cm cubes and soaked in boiling water 

–  If you prefer the paneer fried, then fry in a little ghee or oil in advance and set aside

1 tbsp ghee or cooking oil of your choice

1 tsp cumin seeds

1 tsp crushed coriander seeds

1 roughly chopped large onion

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp turmeric

2 green chillies or to your taste

300g plum tomatoes pureed 

Coriander stalks finely chopped (optional)

1 tsp kashmiri chilli

1 tsp salt or to your taste

1 tsp garam masala

½ tsp dried fenugreek leaves

1 cup frozen or fresh peas

Handful of fresh coriander leaves to garnish


  1. Toast the coriander and crushed coriander seeds in the warmed oil on a low heat for 2 minutes 
  2. Add the onions, raise the heat to medium and saute until they begin to brown
  3. Add the garlic and ginger paste and saute for 2 minutes
  4. Now sprinkle on the turmeric and saute until the raw smell cooks off
  5. Pour in the tomatoes, adding the  garam masala, salt, kashmiri chilli, dried fenugreek and coriander stalks if using
  6. Raise the heat a little and mix all the ingredients in the pan together, cook until the moisture from the tomatoes evaporate and the oils form little pools on the surface
  7. Remove from the heat and add half a pint of cold water
  8. Transfer the sauce to a blender and blend until smooth
  9. Return the sauce to the pan and heat until it begins to simmer and thicken.  If you prefer a runnier sauce add extra water and cook off until you have the desired consistency
  10. Add the peas and saute for 5 to 6 minutes
  11. Add the paneer cubes just before you are ready to serve for the best results and the softest paneer
  12. Garnish with the coriander and serve with roti, naan or rice

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