Paneer with Peas
Ingredients
- 1 teaspoon dried fenugreek leaves
- 2 tablespoons tomato purée
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 300g frozen garden peas
- 250g vegan cheese cubed
- 1-2 fresh green chillies
- slit in half lengthways and stalks left on
Preparation
Warm 2 tablespoons of sunflower oil in a saucepan over a high heat and fry the chillies until they begin to sizzle. Crumble in the fenugreek leaves
Add the tomato purée and fry for 30 seconds, then add the turmeric and cumin . Fry for a few seconds, then add a splash of cold water and cook for a few minutes, still over a high heat
Add the peas and season with salt. Add about 100ml cold water and cook for about 8 minutes until the peas are tender (adding a little more water, if necessary). The curry should have a thick sauce that coats the peas. Fold in the paneer and simmer for a couple of minutes. Serve hot with rotis