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Pea and paneer curry recipe

Pea and paneer curry recipe

164 ratings

Frozen peas add a spot of colour and sweetness to this simple veggie curry. Whip it up in a flash and serve with rice and chutney. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 408 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free


  • 2 tbsp vegetable oil
  • 200g paneer, cut into 1.5-2cm cubes
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 3cm piece ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 x 400g tins chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 150ml single cream
  • 200g Grower’s Harvest frozen garden peas
  • 2 tbsp roughly chopped fresh coriander
  • cooked rice, to serve (optional)
  • mango chutney, to serve (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    11g 55%
  • Sugars

    15g 17%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 30.2g Protein 19.8g Fibre 8.1g


  1. Heat 1 tbsp oil in a large, deep frying pan over a high heat. Add the paneer and fry for 4-5 mins, flipping regularly, until lightly golden. Transfer to a plate lined with kitchen paper.
  2. Add the remaining oil to the frying pan and fry the onion, garlic and ginger for 1 min or until fragrant. Stir in the spices; cook for 1 min. Add the tomatoes and chickpeas, reduce the heat to low and simmer for 10-15 mins until the sauce has reduced and thickened, stirring occasionally.
  3. Add the peas, bring to the boil, then stir in the cream and paneer and warm through. Sprinkle with the coriander and serve with rice and chutney, if you like.

See more Curry recipes.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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