[Recipe] Sautéed Curry Paneer with Sugar Snap & Peas

Sauteed Curry Paneer with Sugar Snap & Peas

Hello my friends! How’s your Christmas preparation going? That’s the burning question for the last couple of days hey?

Today was the last working day of the year. I’m all set and ready to enjoy the holiday season with good food and good company although all I wanted to do after work today was to sit back and catch up on my favourite TV shows. When it comes to dinner preparation, easy and meat free was the way to go for me to compensate my over-indulgence in my recent trip to Canberra (you can check out some of the good eats I’ve discovered in Canberra via my Instagram @FussFreeCooking) as well as my work Christmas party at Lolli Redini and my beloved’s at Sweet Sour Salt.

So yeah, I reached for paneer – my other favourite standby ingredient whenever I can get a hold of it to make a tasty vegetarian friendly dish! Similar to haloumi, I pan fried the paneer on a dry pan to caramelise exterior and tossed it with spices, peas and crunchy sugar snaps, and there you’ll have it – a plate of deliciousness!!

Sauteed Curry Paneer with Sugar Snap & Peas

Sauteed Curry Paneer with Sugar Snap & Peas

Sauteed Curry Paneer with Sugar Snap & Peas

Sauteed Curry Paneer with Sugar Snap & Peas

Sautéed Curry Paneer with Sugar Snap & Peas

Serves 2 to 3 people with rice

Sautéed Curry Paneer with Sugar Snap & Peas

Ingredients

  • 200g/7.05 oz paneer (I used Lemnos Paneer), cubed
  • Cooking oil
  • 1 small red onion, peeled & chopped
  • 2 tsps grated garlic
  • 1 tsp grated ginger
  • 1 to 2 tsps Madras Curry Powder (I used Clive of India Authentic Hot Madras Curry Powder)
  • 75g/ 2.6 oz sugar snaps, trimmed
  • 1 cup frozen peas
  • 1/8 cup of water
  • Salt to taste
  • A handful of chopped coriander for garnish

Instructions

  • In a large stir fry pan, brown the cubed paneer on all sides without oil. Set aside.
  • In the same pan, add cooking oil. When the oil is hot, add red onion. Sauté until translucent and slightly charred. Add garlic, ginger and curry powder. Add more oil if the mixture appears dry. Sauté the mixture over low heat until aromatic and the texture no longer feels grainy. Add sugar snaps, frozen peas and water. Cook until the water is reduced and the vegetables are cooked through. Stir in paneer and season with salt to taste.
  • Garnish with chopped coriander and serve with rice.
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Sauteed Curry Paneer with Sugar Snap & Peas

 

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