500g peas
4 large silverbeet leaves, shredded
2 cloves garlic, chopped
2 cm piece of ginger, peeled and chopped
1 green chilli, seeds in, roughly chopped
½ teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
¼ teaspoon asafetida
1 onion, finely chopped
1 teaspoon garam masala
1 can (400ml) coconut milk
1 packet (200g) paneer cheese, diced and pan fried
A few sprigs of fresh coriander
Cook the peas for 2 minutes, drain and refresh under cold water. Place approximately a third of the peas into a blender with the shredded silverbeet and 150ml cold water and process to a smooth paste. Put to one side.
Put the garlic, ginger, chilli and salt into a blender and process to a paste.
Heat the olive oil in a pan until hot. Add the mustard seeds and cumin seeds. Allow them to sizzle for 30 seconds before adding the asafetida. Fry, stirring constantly, for a further 30 seconds before adding the chopped onion.
Cook the onions with the spices for 4-5 minutes until they are soft and translucent. Add the chilli, garlic and ginger paste. Cook for another 3 minutes, stirring frequently, and then add the coconut milk, the pea and silverbeet puree and the garam masala. Stir and reduce the heat to low. Bring to a simmer and cook for a further 20-25 minutes until the liquid has reduced, stirring occasionally. Remove from the heat.
Serve the curry on rice or with Indian flatbreads, topped with the diced paneer cheese cubes and fresh coriander.
Serves 4.
