Keema peas with paneer

Updated at: Wed, 16 Aug 2023 19:27:24 GMT

Step 1

For the keema peas, heat the coconut oil in a large saucepan or a flameproof casserole dish. Add the onion and cook over a low to medium heat until soft and translucent. Add the ginger, garlic, mustard seeds and the spice mix or curry powder and stir for another couple of minutes.

Step 2

Add the coriander stems, Quorn and lentils to the pan. Stir to combine, then pour in the coconut milk, tomatoes and 100ml of water. Season with salt, bring to the boil, then turn the heat down to a simmer. Put the peas in a bowl and pour over boiling water to defrost them, then drain and add them to the pan.

Step 3

Partially cover the pan with a lid and leave to simmer for about 20 minutes. Taste and adjust the seasoning as necessary and add a squeeze of lemon juice if you like. Garnish with coriander leaves and sliced green chillies.

Step 4

For the paneer, mix the lemon juice with the ground spices in a bowl and add half a teaspoon of salt. Toss the paneer in this mixture until all the pieces are well coated. Heat the oil in a frying pan and add the cumin seeds. When they begin to pop, add the paneer. Fry the pieces on each side until crisp on the outside, softer within, and a rich golden brown. Garnish with coriander and green chillies and serve with the keema peas.

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