Paneer Curry

I am sure there is an official name for this curry, but as I am not an expert on Indian cuisine I will not try to guess what that might be. What is important is that this dish is warming and tasty and the meat-lover in the family found it very satifying too.

Heat 1 tbsp oil on a wok or large pot and add

375 g paneer diced in 3/4 inch cubes.

Brown paneer on all sides, remove from heat and place in a dish. Add to the same pot-

1 tbsp oil
1 tsp whole cumin seeds, crushed
1 tsp mustard seed
1 diced cooking onion (alternately, you can blend the raw onion with the tomatoes, garlic and ginger)

Heat oil, add seeds and onion and cook until fragrant and soft. In the meantime, combine in blender and puree

4-5 plum tomatoes, coarsely chopped
2 cloves garlic
1 tsp chopped ginger root

Add tomato mixture to pot along with 

1 cup vegetable broth or less depending on how juicy the tomatoes are. (You do not want the sauce too runny)

Add

 2-1/2 cups defrosted frozen peas

Add the browned paneer and the following spices

2 tsp garam masala
dash of cayenne pepper
1/2 tsp turmeric

Simmer to blend flavours.

Serve on rice or with naan bread. Serves 6. Tastes even better the next day if you have leftovers.