Paneer and Pea Butter Curry (Mutter Paneer)

This is a decadent dish of Paneer and Peas, so channel India and enjoy yourself!

You can add chicken to this dish, use 300g paneer and add 500g of chicken in when you add the chopped tomatoes.

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

Heat 1 tbsp oil in a large saucepan and when hot add the cubes of paneer. Don’t overcrowd the pan, so do this in batches if you have to. Fry for a couple of minutes until golden on all sides, turning regularly, then remove to a plate.
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.

Serves 6