- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Easy
This quick and easy pea and cheese curry, which tastes like a vegetarian butter chicken, comes from our acting chief sub-editor, Akash Arora. Balti means “bucket” in Hindi and, in this case, is the actual cooking vessel. It’s India’s very own one-pot wonder
Ingredients
- 400g paneer, (see note) cut into 1cm cubes
- 2 1/2 tablespoons vegetable oil
- 95g (1/3 cup) Tamar Valley Greek Style Yoghurt
- 110g (1/3 cup) sweet mango chutney (see note)
- 140g (1/2 cup) tomato paste
- 1/2 teaspoon caster sugar
- 2 teaspoons garam masala
- 2 cloves garlic, crushed
- 1/2 teaspoon chilli powder (see note)
- 120g (1 cup) frozen peas
- 1 green chilli, seeded, finely chopped
- 80ml (1/3 cup) pouring cream
- Naan or other Indian flatbread, to serve
- Pappadums, to serve
Method
- Step 1Toss paneer with 1 1/2 tablespoons oil in a bowl. Heat a non-stick frying pan over medium heat. Cook paneer, in 2 batches, turning for 3 minutes or until lightly browned all over. Transfer to a plate. Reserve pan.
- Step 2Process yoghurt, chutney, tomato paste, sugar, garam masala, garlic, chilli powder and 1 teaspoon salt in a food processor to a smooth paste.
- Step 3Heat remaining 1 tablespoon oil in reserved pan over high heat. Add the yoghurt mixture, bring to the boil, then simmer for 3 minutes. Stir in 250ml (1 cup) water. Bring to a simmer, then cook for a further 2 minutes or until heated through. Add paneer and peas, and cook for 5 minutes or until peas are tender. Stir in green chilli and cream, and bring to a simmer. Serve curry with naan and pappadums.
- Low carb
- Lower gi
- Vegetarian
Nutrition
2293 kj
Energy
28g
Fat Total
11g
Saturated Fat
20g
Protein
457.41mg
Sodium
20g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Paneer is an Indian-style cow’s milk cheese made in a similar way to ricotta, but pressed afterwards to firm.
We used Lemnos Paneer and Maharajah’s Choice Sweet Mango Chutney, both available from supermarkets.
For chilli powder, see Curry Essentials.
Related Video
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef
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