Recipe and images by Emma Galloway
This simple curry comes together in the time it takes to cook rice. While the ingredients list looks long, it is mostly just spices. You can find fresh curry leaves at selected supermarkets and fruit and vege stores. They freeze well and can be used straight from frozen, meaning you’ll always have them on hand. For a vegan alternative, use firm tofu in place of the paneer and use coconut or olive oil to cook. Try to find a coconut milk that only contains coconut and water, to avoid unnecessary additives (Chantal Organics do a nice one).
Serves 4
2 tbsp ghee, coconut or olive oil
1 x 300g packet paneer, cut into cubes
2 tsp black mustard seeds
leaves from 2 stems curry leaves
1 onion, finely diced
1 tsp cumin seeds
4 cloves garlic, finely chopped
1 tbsp finely grated ginger
1 red chilli, deseeded (if less heat is desired), finely chopped
2 tsp garam masala
2 tsp ground coriander
1 tsp ground turmeric
400ml tin good quality coconut milk
½ tsp raw sugar
1½ cups frozen peas
juice of ½ lemon
cooked rice + coriander leaves, to serve
Heat 1 tbsp ghee/oil in a large frying pan over medium-high heat and fry paneer cubes until golden on both sides. Set aside until needed.
Heat a medium heavy-based saucepan over medium heat, add remaining 1 tbsp ghee/oil, then mustard seeds and curry leaves. Cook until the seeds start to pop, then add diced onion and cumin seeds. Reduce heat and cook gently for 8–10 minutes, stirring often until deeply golden and tender. Add garlic, ginger and chilli and cook for a further 30 seconds before adding garam masala, ground coriander and turmeric. Cook 20 seconds, whilst stirring, then pour in coconut milk and ¼ cup cold water. Bring to the boil, add cooked paneer, sugar and ½ tsp fine sea salt. Bring to the boil, then reduce and simmer for 5–8 minutes, until sauce is thick.
While that’s cooking, boil the jug. Place frozen peas into a bowl and cover with boiling water. Set aside for 2 minutes, then drain and add to the curry. Stir well and cook for a few minutes until peas have heated through. Remove from heat, add lemon juice, check and adjust seasoning, if needed. Serve hot with rice and coriander leaves.
