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Creamy Tomato and Peas Paneer Recipe

Creamy Tomato and Peas Paneer recipe


This is a yummy dish with cheese cubes and green peas in a tomato sauce. It's a little spicy and very creamy. You eat it with rice or flatbread. It's fun to make and tastes like a hug!


1 large Yellow Onion
3 cloves of Garlic
12 g Fresh Ginger
1 Green Serrano Pepper
1 can (400 g) Crushed Tomatoes
1 Tbsp Tomato Paste
400 g Paneer
1 Tsp Mustard Seeds
2 Tsp Cumin Seeds
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/2 Tsp Turmeric
1 Tsp Garam Masala
300 g Frozen Peas
100 ml Heavy Cream
1/2 Tsp Kashmiri Red Chilli Powder
A bunch of Fresh Cilantro
2 Tbsp Sunflower Oil


Heat 1 tablespoon of sunflower oil in a pan over medium heat. Add the mustard seeds and cumin seeds, and fry until they start to pop, about 1 minute.
Blend the yellow onion, garlic, ginger, and serrano pepper in a food processor to a smooth paste. Add this paste to the pan and cook for about 10 minutes until golden brown.
Stir in the ground cumin, ground coriander, turmeric, garam masala, and Kashmiri red chilli powder. Cook for another 2 minutes.
Mix in the crushed tomatoes and tomato paste. Simmer for 10 minutes until the sauce thickens and the oil starts to separate.
Pour in the heavy cream and 100 ml of water, then bring to a gentle simmer.
Add the frozen peas and cook for 5 minutes.
In the meantime, cut the paneer into 1-inch cubes. In a separate pan, heat the remaining 1 tablespoon of oil over medium-high heat and fry the paneer until golden on all sides. Then add the paneer to the sauce.
Simmer everything together for another 5 minutes, then season with salt to taste.
Garnish with chopped fresh cilantro before serving with basmati rice or naan bread.

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