Spiced Black Peas and Paneer Curry

This flavorful curry combines the earthy taste of black peas with creamy paneer, enhanced by aromatic spices. Perfectly paired with soft roti, it's a satisfying meal for any time of the day.

Steps

1. Drain and rinse the soaked black peas. Cook them in a pressure cooker with 2 cups of water and a pinch of salt for about 15-20 minutes until soft. 2. In a pan, heat the oil over medium heat. Add cumin seeds and let them splutter. 3. Add the chopped onion and sauté until golden brown. 4. Stir in the ginger-garlic paste and green chili; cook for 1-2 minutes. 5. Add the chopped tomato, turmeric, and salt. Cook until the tomatoes soften. 6. Add the cooked black peas along with a little of the cooking water. Stir well and let it simmer for 5 minutes. 7. Gently fold in the paneer cubes and garam masala, cooking for another 5 minutes. 8. Garnish with fresh coriander and serve hot with roti.

1/2 cup black peas (soaked overnight) 100g paneer, cubed 1 small onion, finely chopped 1 tomato, chopped 1 green chili, slit 1 tsp ginger-garlic paste 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/2 tsp garam masala Salt to taste 2 tbsp oil Fresh coriander for garnish Roti (for serving)