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Potato, pea & paneer curry

Potato, pea & paneer curry

By Charlotte Man
15’ Prep time
20’ Cook time
35’ Total time
515 Calories
4 Serving

Summary

Chetna makan's recipe is one of her mum's classics that she would make a lot in winter, as green peas are in season in india at that time
Charlotte Man 0 Followers

Step by Step

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Step 1

Heat the oil in the base of the pressure cooker, then add the cumin and mustard seeds. Once they start to pop, add the onion and cook for 6-8 minutes, until lightly golden. Add the garlic and chilli and cook for 1 minute more.
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Step 2

Stir in the tomatoes, salt, spices, potatoes, peas, paneer and 300ml boiling water. Put the lid on, then pressure cook for 10 minutes, according to manufacturer instructions.
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Step 3

Leave to rest for 10 minutes, then open the lid and add the coriander to serve.

Ingredient

  • Onion
    Onion
    1
  • Cumin seeds
    Cumin seeds
    1 tsp
  • Garam masala
    Garam masala
    1 tsp
  • Turmeric
    Turmeric
    1 tsp
  • Ground coriander
    Ground coriander
    2 tsp
  • Tomatoes
    Tomatoes
    4
  • Salt
    Salt
    1.5 tsp
  • Green chilli
    Green chilli
    1
  • Potatoes
    Potatoes
    3
  • Frozen garden peas
    Frozen garden peas
    200 grams
  • Paneer
    Paneer
    226 grams
  • Sunflower oil
    Sunflower oil
    2 tbsp
  • Chilli powder
    Chilli powder
    1 tsp
  • Mustard seeds
    Mustard seeds
    1 tsp
  • Coriander leaves
    Coriander leaves
    0.5
  • Garlic clove
    Garlic clove
    4 clove/s

Nutrition Facts

View nutrition facts
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