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. Its Indias very own one-pot wonder
- Toss 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.
- Process yoghurt, chutney, tomato paste, sugar, garam masala, garlic, chilli powder and 1 teaspoon salt in a food processor to a smooth paste.
- Heat 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.
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