This paneer curry is Tara’s favourite and is full of flavours. It goes really well with rice or chapati. I started to make a simple tomato and onion curry but I had some extra paneer that needed using up so added it and it tasted yum. Tara polished off the curry and totally ignored the quinoa Khichdi that I’d made. If you’re on a vegan lifestyle, simply replace paneer with tofu and it tastes delicious!
A lot of times I’ve noticed that the curries in Indian takeaways are gravy based. Indian cuisine is not just about gravy based curries. There’s tons of dry sabzis or curries and this is a typical dry ‘sabzi’ that’s commonly prepared in Indian households. Give it a go and I’m sure you’ll love it ❤️.
1. 1 tsp mustard seeds, optional
2. Oil to fry
3. 1 large onion, sliced
4. 3 medium tomatoes, sliced
5. 1/4 cup frozen peas
6. 1/2 cup paneer chunks. If you’re vegan, you can replace paneer with tofu.
7. Salt to taste
8. 1 tsp turmeric powder
9. Chilli power to taste
10. 1 tbsp madras curry powder
11. 1 tsp sugar, optional.
1. Heat oil in a pan and let mustard seeds crackle.
2. Fry onions and once translucent, add in the tomatoes and salt.
3. Once cooked, add peas, turmeric powder, chilli powder and curry powder.
4. Sauté for a few minutes and later add paneer chunks.
5. Give it all a good stir. Finish off with sugar and serve.