Pea And Paneer Curry | Shemin's Recipes

Ingredients

• 700g paneer, cut into small cubes
• 2 tbsp oil
• 1 onion, finely chopped
• 100g Shemin’s Indian Curry Paste (Chilli-Free, Mild, Medium or Hot) or Shemin’s Goan Indian Curry Paste
• 400ml tin chopped tomatoes, blended to become smooth in a food processor
• 160g peas (fresh or defrosted)
• 3 tbsp cream
• 2 tbsp butter
• handful fresh coriander
• lime juice to taste
• Add 1 tbsp oil to the same pan and fry the onion for 10 minutes until golden brown. Add Shemin’s Indian Curry Paste with a splash of water, then simmer gently for 3-4 minutes.
• Add the chopped tomatoes and simmer for 20 minutes, stirring occasionally. Then add the fried paneer and peas, and simmer for a further 8 minutes or until the peas are cooked.
• Stir in the cream, butter and fresh coriander. Season to taste and add a squeeze of lime juice.
• Serve with basmati rice.