Paneer & Vegetable Curry

Ingredients (Serves 4)

2 tbs of oil (ghee, rapeseed or coconut oil whichever you prefer)

200g of paneer cheese

1 red pepper sliced

1 large white onion chopped

1 red onion chopped

4 green chillies chopped (less if you like a milder curry)

1 tin of chopped tomatoes (1 ½ cups of fresh if you prefer)

1 1/2 cup of frozen peas

1 cup of vegetable stock

Juice from 1 lime

2 cloves of garlic chopped

2 tsp of freshly grated ginger

1 tsp of chill powder

1 tsp salt

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

1 tsp turmeric powder

Decorate with a sprinkle of our edible flower petals.

This delicious recipe was shared with us by Lara Jane Thorpe who takes many of our beautiful photos and is a dear friend of Polly’s Petals.

As much of India is vegetarian paneer is extremely popular and a big favourite particularly in North India.  Paneer is a none-melting cheese made from curdling milk with lemon juice added to make it form, then strained and compressed.  It’s fabulous in a curry as you have a spicy sauce then a bite of a creamy cheese it’s one of our favourites.


Cut your paneer into 1 ½ cm cubes, then heat up 1 tbs of oil in a large heavy based frying pan and fry the paneer until golden on all side. Remove from the pan and place on kitchen paper to remove any access oil and leave to one side.

Add the rest of the oil to your pan and fry your onions for a couple of minutes until they start to soften and go translucent.

Add in your garlic, chillies, pepper, and ginger frying for 1 minute to start to release the flavour.

Then add your powdered spices and salt into the pan and fry for a further 1 minute you should really start to smell all those spices come through now.

Add the tin of tomatoes, the stock, and the cooked Paneer to the pan then once it reaches a boil, reduce the heat and simmer for 10 mins adding the peas in for the last 3 minutes.

Serve with rice or chappati in bowls and sprinkle with colourful edible petals.