Indian Curry with Green Peas and Paneer Recipe

Name: Indian Curry with Green Peas and Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 ml Green peas; 200 grams Canned tomatoes; 1 Onion; 3 cm Ginger; 2 clove Garlic; 1 tsp Cloves; 1/2 tsp Cinnamon powder; 1 tsp Coriander powder; 1 tsp Cumin powder; 1/2 tsp Salt; 1/2 tsp Turmeric; 1/4 to 1/2 teaspoon Cayenne pepper (for people who like spicy food only); 2 tbsp Vegetable oil; 100 ml Fresh cream; 1 tsp Sugar; 1 handful Cilantro; 200 ml Water; 150 grams Paneer (or cashew nuts)

Servings: persons

200 ml Green peas
200 grams Canned tomatoes
1 Onion
3 cm Ginger
2 clove Garlic
1 tsp Cloves
1/2 tsp Cinnamon powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Salt
1/2 tsp Turmeric
1/4 to 1/2 teaspoon Cayenne pepper (for people who like spicy food only)
2 tbsp Vegetable oil
100 ml Fresh cream
1 tsp Sugar
1 handful Cilantro
200 ml Water
150 grams Paneer (or cashew nuts)

1
Finely chop the onion, and prep the other ingredients.
2
Heat oil in a pan.
3
Stir-fry the sliced onion and turmeric over medium heat.
4
Once the turmeric is coated with oil, add the onions, and stir fry until half translucent, for about 3 minutes.
5
Add canned tomato, and stir fry until it forms a sticky paste, about 2-3 minutes.
6
Add all the spices, and mix again.
7
When everything is well combined, add the green peas and mix into the curry base.
8
Add the paneer and mix together, being careful not to crush it.
9
Add salt and pepper and 200 ml of water.
10
Bring to a boil over medium heat.
11
Add cream to even out the color.
12
Simmer for 10-20 minutes over low heat covered with a lid.
13
Stir from the bottom occasionally so that it does not burn.
14
Transfer to serving plates and it's done.
15
This goes well with rice, naan bread or paratha roti.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 200 ml Green peas, 200 grams Canned tomatoes, 1 Onion, 3 cm Ginger, and more.

Yes, Indian Curry with Green Peas and Paneer falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Curry with Green Peas and Paneer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions