Pea and paneer curry

Pea and paneer curry


Frozen peas add a spot of colour and sweetness to this simple veggie curry. Whip it up in a flash and serve with rice and chutney.


  • 2 tbsp vegetable oil
  • 200g paneer, cut into 1.5-2cm cubes
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 3cm piece ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 x 400g tins chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 150ml single cream
  • 200g Grower’s Harvest frozen garden peas
  • 2 tbsp roughly chopped fresh coriander
  • cooked rice, to serve (optional)
  • mango chutney, to serve (optional)


  1. Heat 1 tbsp oil in a large, deep frying pan over a high heat. Add the paneer and fry for 4-5 mins, flipping regularly, until lightly golden. Transfer to a plate lined with kitchen paper.
  2. Add the remaining oil to the frying pan and fry the onion, garlic and ginger for 1 min or until fragrant. Stir in the spices; cook for 1 min. Add the tomatoes and chickpeas, reduce the heat to low and simmer for 10-15 mins until the sauce has reduced and thickened, stirring occasionally.
  3. Add the peas, bring to the boil, then stir in the cream and paneer and warm through. Sprinkle with the coriander and serve with rice and chutney, if you like