Creamy Tomato Paneer and Peas

By Sprig Originals ✓ · cooked up in Sprig

A gentle, kid-pleasing Indian curry built around golden cubes of paneer in a smooth, buttery tomato sauce with sweet green peas. There's no chilli and no crunchy surprises — just mild cumin, cream and cheese that softens but doesn't melt away. It comes together in one skillet in about half an hour with ten everyday ingredients.

Ingredients

• 14 oz paneer, cut into 3/4-inch cubes
• 3 tbsp butter

• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely grated
• 1 tsp ground cumin
• 1 can (14 oz) crushed tomatoes
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 cup heavy cream
• 1 cup frozen peas

Instructions

1. Pat the paneer cubes dry with paper towel. Melt 2 tablespoons of the butter in a large skillet over medium heat, add the paneer in a single layer and cook 4-5 minutes, turning once or twice, until lightly golden on two sides. Lift out onto a plate.
2. Add the remaining 1 tablespoon butter to the same skillet, stir in the onion and cook over medium heat for 6-7 minutes, until soft and translucent but not browned.
3. Stir in the garlic and cumin and cook for 1 minute, until fragrant, then pour in the crushed tomatoes along with 1/3 cup water. Add the sugar and salt.
4. Turn the heat to medium-low and simmer uncovered for 10 minutes, stirring now and then, until the sauce is thick enough to coat the back of a spoon and no longer tastes raw.
5. Stir in the cream and frozen peas, then return the paneer and any juices to the pan. Simmer gently for 4 minutes, until the peas are hot and the paneer is soft and warmed through.
6. Taste and add a pinch more salt or sugar if needed, then serve straight from the pan while the sauce is still glossy.

Chef's tips

Nutrition (per serving, estimated)

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