Alright, get ready for some serious paneer action! J and I LOVE paneer and can be relied upon to order a dish containing it whenever the opportunity arises. We decided we wanted to see if we can bring our favourite Indian takeaway meal home, and make it ourselves. I’ll be upfront and say that mine is not 100% as good as our local Indian does it – but then again, it’s probably substantially healthy, so it’s more or less a good compromise.
As usual, here is the Vine of us making this dish:
It was delicious, so there was no way I wasn’t going to share this with you. We adapted a lot of this recipe from a more unhealthy version and also made it vegetarian, so this is a great option to try. If you want it vegan, try it with tofu instead of paneer – you won’t need to change the cooking instructions or the quantities, just make a straight switch.
- 2 cups paneer cheese (cubed)
- 1 ½ cups green peas
- 1 teaspoon ginger
- 1 tin chopped tomato
- 2 teaspoons cumin
- ½ teaspoon turmeric
- salt to taste
- Heat oil in a large pan or wok. Add the paneer and cook until it's light brown. Add cumin.
- Add turmeric, salt, tomatoes, and ginger. A pinch of sugar for the tomatoes is a great addition.
- Add the peas. Add some water at this point if it is too thick (2 cups maximum).
- Bring to a boil and let simmer for 5 to 10 minutes.
- Serve!
- Great with traditional Indian sides, eg: naan breads, bhajis, samosas.
