One of our favourite vegetarian curries, this is more than just a side to your meaty main – everyone will be reaching for seconds. We’ve added star anise for a light aniseed flavour, but you could remove this, if you prefer.
Serving notes: Serves 4 as a main course, or 6-8 as a side
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
499
Ingredients
2Tbsp.
vegetable oil
1
onion, finely chopped
2tsp.
garam masala
1tsp.
ground cumin
1tsp.
ground coriander
1
star anise
3
garlic cloves, crushed
5
cm piece fresh root ginger, peeled and grated
1
red chilli, deseeded and finely chopped
1Tbsp.
tomato puree
400g
tin chopped tomatoes
400ml
hot vegetable stock
150g
frozen petits pois
Pinch caster sugar, to taste
2 x 226 g packs paneer, cut into 3cm cubes
Coriander leaves to garnish (optional)
Directions
Step 1Heat 1tbsp of the oil in a large saucepan and cook the onion for 10min, until softened and beginning to brown. Add the spices and cook for a further 2min, until fragrant, then add the garlic, ginger, chilli and tomato purée and continue to cook for 3min.
Step 2Pour over the chopped tomatoes and stock, bring to the boil and reduce to a simmer. Cook for 15-20min, until the sauce has reduced and thickened slightly, adding the petits pois for the final 5min. Season with salt, pepper and a pinch of caster sugar, if it’s a little tart.
Step 3Meanwhile, heat the remaining oil in a frying pan and fry the paneer on each side until golden and crisp. Using a slotted spoon, transfer to the sauce and sprinkle with coriander leaves to serve, if you like.
Freeze ahead
Complete recipe, but don’t garnish with coriander. Cool, transfer to a freezer-safe container or bag and freeze for up to 3 months. To serve, defrost in fridge and reheat in a pan until piping hot, thinning with extra stock if needed. Complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
