Mixed pea and paneer curry

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January 22, 2016

This recipe uses a selection of four different dried peas, you can of course just use one but use one that will stay whole like the Red foxes or the curry will just be one big mush. You can of course use regular frozen peas if you like just add them at the same time you would of been adding the cooked dried peas. This is an excellent vegetarian curry full of minerals, vitamins, antioxidants and protein.

Directions

Cook your peas according to the packet instructions. I mixed them and cooked them all together, you’ll find a nice contrast of peas that stay whole and some that start to break down. Set them aside to cool once cooked.

Heat the oil and fry the cardamom and bay for 30 seconds then add the onion and fry for 5-10 minutes until just starting to brown

Add the garlic and ginger and cook for a further 3-4 minutes

Add the spices and cook for 2 minutes

Add the chopped tomatoes, boil and simmer for 5 minutes

Add the water (use it to rinse out the tomato can), simmer for 5 minutes more

Add the cooked peas and the paneer and continue to simmer for 5 minutes more

Add the baby spinach and cook until wilted

Season with salt, then add the garam masala, cream and the coriander

Serve with rice or chapattis

Ingredients

50ml oil, groundnut or sunflower

50g each of mixed dried peas, I used Red foxes, Marrowfat, Whole yellow and British blue all available from https://hodmedods.co.uk

250g paneer cut into cubes

4 green cardoman pods crushed

2 bay leaves, preferably indian

1 onion finely chopped

2 garlic cloves crushed

2 inch piece of ginger grated

2 tsp ground coriander

½ tsp ground turmeric

1 tsp chilli powder

1 tin chopped tomatoes

100ml hot water

100g roughly chopped baby spinach

Salt to season

½ tsp garam masala

2 tbsp single cream/yoghurt/coconut milk – your choice

Handful of chopped coriander

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