Paneer with peas

Paneer is Indian cottage cheese made by splitting whole milk into cheese and whey with the use of acid, such as lemon juice. Instead of cooking it the Indian way, use non dairy cheese.


1-2 fresh green chillies, slit in half lengthways and stalks left on

1 teaspoon dried fenugreek leaves

2 tablespoons tomato purée

1 teaspoon of ground turmeric

1 teaspoon of ground cumin

300g frozen garden peas

250g vegan cheese cubed


1.Warm 2 tablespoons of sunflower oil in a saucepan over a high heat and fry the chillies until they begin to sizzle. Crumble in the fenugreek leaves.

3.Add the tomato purée and fry for 30 seconds, then add the turmeric and cumin . Fry for a few seconds, then add a splash of cold water and cook for a few minutes, still over a high heat.

4.Add the peas and season with salt. Add about 100ml cold water and cook for about 8 minutes until the peas are tender (adding a little more water, if necessary). The curry should have a thick sauce that coats the peas. Fold in the paneer and simmer for a couple of minutes. Serve hot with rotis.

Served with homemade Roti

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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