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