Sue's Recipes and Other Stories

Scrambled Paneer Curry (4)

Ingredients

5tsp sunflower oilor any other neutral oil of your choice
1tsp cumin seeds
1tsp mustard seeds
3 banana shallotspeeled and finely chopped
4 large garlic clovespeeled and grated
20g fresh root gingerpeeled and grated
2–3 green chilliesfinely chopped
2 medium tomatoeschopped
salt
1tsp ground turmeric
75g frozen peassoaked in water for 10 minutes or so
225g paneergrated (if using homemade paneer, which isn’t as firm as shop-bought, just crumble it up)
1tsp garam masala
1 small handful fresh corianderchopped

Instructions

Put the oil in a saucepan on a high heat and, once it’s good and hot, add the cumin and mustard seeds. The moment they start to sizzle, add the shallots and cook, stirring, for three minutes.
Add the garlic and ginger, cook for a minute more, then stir in the green chillies and tomatoes, and cook for two to three minutes. Season with salt, stir in the turmeric, then drain the frozen peas, add to the pan and cook, stirring, for another two to three minutes.
When the peas are well coated, mix in the grated paneer, turn down the heat to a simmer, cover the pan and leave to cook for five minutes. Just before the end of that cooking time, sprinkle the garam masala and chopped coriander over the top, and stir in.
Take the pan off the heat, leave to rest for five minutes, then serve with rice, flatbreads or any side dish of your choice.