PEAS AND COTTAGE CHEESE CURRY
Peas and cottage cheese curry is one of the richest vegetarian dishes in North India. It combines soft cubes of Indian cottage cheese with sweet green peas spiced together in a rich tomato gravy. So, it is such a creamy curry replete with flavour due to aromatic spices like garam masala, cumin seeds, and turmeric. This dish is nicely balanced to be healthy yet yummy due to perfectly combined protein and vegetables. It is a wonderful recipe for lunch or dinner-thick and rich enough, comforting to eat with naan, roti, or basmati rice. This peas-and-cottage-cheese curry is simple to make, and I am sure it’s a great addition to any meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Indian, North Indian
PREPARATION / TECHNIQUES
Sauté, Simmer, One-Pot Wonder
OCCASION / HOLIDAY
Weeknight Dinner, Family Meal, Diwali, Indian Festivities
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Gluten-Free, High Protein, Low Carb
DISH TYPE
Curry, Main Dish
INGREDIENTS
- 50g paneer, cubed
- 30g green peas (fresh or frozen)
- 1/4 onion, finely chopped
- 1/4 tomato, pureed
- 1/4 tsp garam masala
- 1/4 tsp turmeric powder
- 1/4 tsp cumin seeds
- 1 tsp ghee or oil
- Salt, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories:210
- Protein: 9g
- Fat: 12g
- Carbohydrates: 15g
- Fibre: 4g
- Sodium: 180mg
PREPARATION OF Peas and Cottage Cheese Curry
- Heat oil: Begin by heating one teaspoonful of ghee or oil. Add cumin seeds and let them sizzle for thirty seconds until the aroma emanates out.
- Sauté onions: Chop the onions finely and sauté them, stirring occasionally, until they become golden brown and do not burn.
- Add ginger-garlic and spices: Add ginger-garlic paste, turmeric powder and garam masala. Simmer for one more minute till fragrant.
- Add tomato purée: Pour the tomato purée into it. Stir and then continue to cook for 5-6 minutes as oil begins to separate from the gravy.
- Add peas and paneer: Add green peas and paneer cubes to the pan. Mix them lightly so that they get coated with the masala. Add salt.
- Simmer: Add sufficient water to the desired consistency of gravy. Cover and let it simmer on low heat for 5 to 7 minutes so all the flavours melt into one. Finish with heat and garnish with fresh coriander, if desired.
- Serve: Serve hot with naan, roti or basmati rice.
PREP TIME
10 minutes
COOKING TIME
15 minutes
TIPS
- Use fresh or frozen peas, available. Frozen peas must be thawed before use.
- To make it creamy, add 1 tablespoon of cream to this curry before serving.
- Paneer should be lightly fried and added to the gravy so that it does not become chewy.
VARIATIONS
- Add in some cubed potatoes, toss in some chopped spinach for an extra-healthy super-green option, or mix with Aloo Peas.
- To create a vegan alternative, one might replace paneer by using tofu and plant-based yoghurt and cream.
- Add more spice with green chillies or a small amount of red chilli powder for more zest.
PREPPING AND STORAGE
- Fridge: Peas and cottage cheese curry should be refrigerated for 3 days in an airtight container. Then reheat it on the stovetop or microwave.
- Freezing: You can freeze this peas and cottage cheese curry for up to a month. Chill it completely before transferring it to a freezer-safe container. Thaw it overnight in the fridge and then reheat before serving.