Peppered Paneer With Peas

My husband keeps buying paneer! Maybe it’s a big hint for me to make him some. So on Saturday, I decided to make a paneer curry! This time I made the pepper the star of the show and it really adds a gentle warmth to the curry. There are still two blocks of paneer, so I’m sure you all will be seeing another paneer incorporated recipe here this week

I hope you enjoy this version…Take care and have a lovely day friends! Much love D x

INGREDIENTS

1 red bell pepper chopped
250g panner cubed
2 cloves garlic crushed
1 green chilli finely chopped
½ tsp ginger paste
1 onion sliced crescents
1 small green bell pepper sliced strips
1 cup frozen peas
200g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Salt to taste
¼ tsp turmeric powder
1 tsp coriander and cumin powder
1 tsp shahi paneer masala

METHOD

Heat up the oil in a medium non stick saucepan along with the mustard and cumin seeds. Once they start to pop throw in the the red bell pepper with the garlic and ginger paste. Stir fry on a medium for a couple of minutes

Gently pour in the tomato passata with all the spices and seasoning. Stir, cover and cook through on a slow heat for 5 minutes

Place in the cubed paneer and mix well, ensuring all the tomato masala is coating the paneer. Mix in the onion and green pepper with the chilli. Cover and cook for 10 minutes.

Stir in the peas and cook for a further 10 minutes. Serve with some naan bread

Advertisement

Fiery Ginger Chickpeas

Healthy, filling and tasty! What more do we want? I normally prefer the white chickpea but recently have taken to the dark brown variety. My husband loves them, so they were perfect to make as a side to the lentil dal and rice I had made yesterday for dinner. I had to spice them up obviously! As I do! But this time the real warmth and heat comes from the ginger. It adds an edge to them and makes them so moreish!

Give them a go friends and let me know what you think…Have a fantastic day, see you soon, much love D x

INGREDIENTS

1 tin dark brown chickpeas
1 tsp sunflower oil
1/2 tsp cumin seeds
1/2 tsp finely grated ginger
1/2 tsp piri piri mix or smoked paprika
1 tsp ground coriander powder
Salt to taste
1/2 cup tomato passata
Pinch of dark brown sugar

METHOD

In a small saucepan, heat the oil in a medium heat with the cumin seeds, piri piri or paprika, stir in the ginger along with the tomato passata

Season with the salt and coriander powder, set to a low heat and simmer for 10 minutes

Garnish with some fresh coriander and serve with chapati or naan bread