Quick paneer & pea curry
Ingreadient :
- 1½ tsp sunflower oil
- 65g paneer, cut into 2cm cubes
- 1 tbsp freshly grated ginger (approx. 4cm piece)
- 2-3 tsp curry powder
- 400g can chopped tomatoes
- 175g frozen peas
- ½ x 28g pack coriander, roughly chopped
- 250g pack microwaveable basmati rice
Direction :
- Warm half the oil in a nonstick frying pan over a high heat. Add the paneer. Fry, turning occasionally, until all sides are brown. This should take about 5 minutes. Remove from the pan and drain on kitchen towel.
- Heat the remaining oil in the same pan and add the ginger and curry powder. Cook, stirring, for 1 minute, then stir through the chopped tomatoes and simmer for 4-5 minutes, adding a splash of water if needed. Season to taste.
- Add the peas and cook in the sauce for 5-6 minutes, until just tender. Serve the sauce with the paneer added on top, sprinkled with coriander. Cook the rice according to the pack instructions and serve with the curry.
