Pea and Paneer Curry

A Recipe From Allington W.I.

Contributed by: Bridgett Farr.


2Tbls vegetable oil
227g/8ozs of paneer – Indian cheese torn into pieces
1 onion thinly sliced
2Tbls mild curry paste
450g/1lb potatoes peeled and cut into chunks
400g can of chopped tomatoes with garlic
300ml/1/2pint veg stock
300g/10ozs frozen peas
Boiled rice to serve


Heat 1Tbls oil in a large pan
Fry paneer for 2-3 minutes stirring until crisp and golden
Remove with slotted spoon and set aside
Fry onion in rest of oil until soft and starting to go brown.
Add curry paste
Stir and fry for 2 mins
Add potatoes, tomatoes, stock and paneer; bring to boil and simmer for 15 mins
Add peas then simmer for 5 further mins Season to taste and serve with boiled rice


This makes a tasty and quick evening meal.

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