This is my version of Peas Paneer which is one of my favourite meals from the Yoga Ashram where I study and teach in Rishikesh, India. It’s a warming and nourishing meal and can be made with staples in the cupboard. I always make double and have some for lunch the next day.
3 tablespoons of Olive Oil or Ghee
1 small red onion
1 spring onion
1 clove of garlic
1/2 teaspoon of ground cumin, ground turmeric, ground coriander, and ground cloves
1 teaspoon of ground ginger and cardamon
2 tablespoons of tomato puree
300ml of tomato sauce (just tomato and salt)
1 teaspoon of sugar
2 handfuls of spinach
Option to add any other vegetables you wish, maybe potatoes, beans or peppers.
100g of paneer, if you can’t find paneer feta works or use tofu to make it vegan.
Heat the oil in a pan.
Chop onions and garlic and measure out spices.
Add onions and garlic to the pan and simmer for 2-3 minutes.
Add in spices and tomato puree and coat fully.
Pour in tomato sauce and stir well.
Measure out your peas and add. If they are frozen allow them to simmer for 4-5 minutes.
Take 2 handfuls of fresh spinach and stir in well.
Chop paneer/feta/tofu and add at the last minute coating fully.
Serve and enjoy
Enjoy on it’s own or with some freshly steamed rice.