A rich and creamy curry with mild spices, paneer, and sweet peas. Topped with coriander and pomegranate, it goes perfectly with rice or onion bhajis and chutney.
Ingredients
For the curry:
100ml vegetable oil
1 tsp cumin seeds
1 onion, finely chopped
5 garlic cloves, finely chopped
5cm fresh ginger, peeled and grated
2 tsp dried fenugreek leaves
2 tbsp garam masala
1 tsp turmeric
¼ tsp chilli powder (optional)
150g tomato purée
1 tsp salt
1½ tbsp sugar
100ml crème fraîche (low fat if preferred)
250g frozen peas
500g paneer, cut into cubes
A knob of unsalted butter
To serve:
Handful of chopped coriander
1 tbsp pomegranate seeds
Cooked rice
Method
Heat a pan on high and add a little oil. When hot, add cumin seeds and fry until dark.
Reduce heat to medium-low. Cook until onions turn golden and sweet.
Add fenugreek, garam masala, turmeric, and chilli powder (if using).
Pour in 500ml water, add salt and sugar, and bring to a boil. Remove from heat.
For a smooth sauce, blend the mixture for about a minute. Stir in crème fraîche.
Return the pan to medium heat, add peas and paneer, and simmer for about 10 minutes until the paneer softens.
Turn off heat and gently mix in butter.
Garnish with coriander and pomegranate seeds. Serve with rice, onion bhajis, and chutney if you like.