Crushed peas with crispy paneer and spiced oil
Serves: 4-6
Prep time: 30 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Crushed peas with crispy paneer and spiced oil
Elevate plump frozen peas from school-dinner side to dining-table showstopper with this vibrant, curry-inspired dish
Serves: 4-6
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving (1 of 4))
Calories
474Kcal
Fat
27gr
Saturates
14gr
Carbs
32gr
Sugars
4gr
Fibre
7gr
Protein
25gr
Salt
0.8gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 400g frozen peas, or use fresh shelled peas
- 10g coriander, roughly chopped
- 5g mint leaves, roughly chopped
- 1 garlic clove, crushed
- zest and juice of 1 lemon
- ¼ tsp fine salt
For the crispy paneer
- 1 x 226g pack paneer, cut into 1.5cm cubes
- 2 tsp vegetable oil
- ½ tbsp cornflour
- ½ tsp kashmiri chilli powder (or hot paprika)
- ¼ tsp ground cumin
For the spiced oil
- 2 tbsp ghee
- 10g fresh ginger, cut into matchsticks
- 1 garlic clove, thinly sliced
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds
- 5 fresh curry leaves
- sea salt flakes
To serve
- mini naan*, warmed
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Make the crispy paneer. In a bowl, toss the paneer in the oil to coat. Combine the cornflour with the spices and some seasoning, then sprinkle over the paneer and toss again to coat. Spread out on a lined baking tray and roast for 15 minutes, turning halfway through, until golden. Remove from the oven and leave to cool slightly.
- Meanwhile, cook the peas in a pan of boiling water for 3 minutes, then drain and cool under cold running water. Add to a food processor with the herbs, garlic, lemon zest and juice and salt. Add some freshly ground black pepper and a splash of water, then pulse a few times until you have a coarse paste. Add a splash more water, if needed, and check the seasoning to taste.
-
The spiced oil cooks very quickly, so first spread the crushed pea mixture onto a serving platter and top with the paneer. Melt the ghee in a small frying pan over a medium heat. Fry the ginger and garlic until lightly golden, then add the cumin and mustard seeds and cook until they start to pop (about 1 minute). Quickly add the curry leaves and cook for 5 seconds. Immediately pour the spiced oil over the paneer and peas, then finish with a pinch of sea salt flakes. Serve with the warm naan for scooping.
*Use gluten-free naan, if required.
