Serving notes: Serves 4 as a main course, or 6-8 as a side
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- 2 Tbsp. vegetable oil
- 1 onion, finely chopped
- 2 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. 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
- 1 Tbsp. tomato puree
- 400 g tin chopped tomatoes
- 400 ml hot vegetable stock
- 150 g frozen petits pois
- Pinch caster sugar, to taste
- 2 x 226 g packs paneer, cut into 3cm cubes
- Coriander leaves to garnish (optional)
- 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.
Per Serving:
- Calories: 499
- Fibre: 4 g
- Total carbs: 13 g
- Sugars: 11 g
- Total fat: 34 g
- Saturated fat: 18 g
- Protein: 33 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
