Recently I’ve been eating too much meat and having recent purchased a new cook book from someone I’ve been following on Instagram I thought this was the perfect recipe to make on a warm weekday night.

I’ve many paneer recipes and cooked a number of different versions of this recipe but it’s good to have another take on a beautiful dish.

I’ve been following Suki Pantal on Instagram for a few years and I’ve cooked a few of the recipes off her site. This is her first cookbook and I have to say it’s beautifully written. Suki goes by the name of suki_curries_spices so if you get chance to follow her please do.

We also follow each other on Facebook under my cooking site and she is very complimentary towards my cooking which I will take due to how good she is. If you get chance, her book is a great addition to any collection due to the simplicity of the recipes.

In the past 4 days I’ve made three dishes from her book below.

Ingredients-

250g standard size supermarket bought paneer cut into small bite size pieces,1 cup of garden peas, 3 tbsp of vegetable oil, 1 tbsp of butter, 2 onions finely diced, 1 tbsp of garlic & ginger paste, 200g of tinned chopped tomatoes, 1/2 tsp of tomato purée, 1 tsp of cumin seeds, 1 tsp of turmeric, 1 tsp of chilli powder, 1 tbsp of coriander powder, 1 tsp of dried fenugreek leaves, 1 tsp of sugar, good pinch of salt, 100ml of warm water, coriander leaves finely chopped, 1 tsp of garam masala.

Method-

Heat a tbsp of vegetable oil in a none stick pan. Once the oil is hot pan fry the paneer for 3/4 minutes to give the outsides a nice crust. Once you’re happy with the colourings remove from the heat and set aside.

In a large pan heat the remaining vegetable oil, once it’s hot add the butter and melt the butter into the oil.

Once the butter has melted add your cumin seeds allowing them to fry until they start spitting.

Once the seeds are smelling nice and fragrant add your diced onions. Fry off for 10/12 minutes until they become lovely and soft taking on a beautiful colour.

Once the onions have taken on a nice colour add the garlic and ginger paste. Fry this off until you can no longer smell the garlic. If sticking add a little of the water to loosen the mix.

Add the tomato purée…..

Quickly followed by the chopped tomatoes. Cooked this down for about 7/8 minutes.

Once the tomatoes have cooked down add the ground spices….

Give the pan a big stir mixing everything together well.

Add the remaining water and salt, giving the pan a big stir again. Cook this for 4/5 minutes.

Once you’ve cook this down add the sugar and dried fenugreek again giving the pan a big good mix.

Add the peas……

Followed by the paneer….…

Cook for a further 2/3 minutes.

Garnish with the chopped coriander and garam masala.

I served mine up with some reheated rice from the night before.

If you’ve taken the trouble to read my post thank you. I appreciate it. Big thank you for the recipe as well Suki Pantal.