I planted the first lot of peas a couple of weeks ago. Started them in guttering in lovely peat free compost. They are coming on a treat. Plan to transplant them to the allotment this weekend.
Here is the recipe for Matar Paneer (Peas with Indian cheese) I made a few weeks ago on my curry night.
1 medium onion – roughly chopped
2½cm piece of ginger – peeled and chopped
2 green chilis – chopped (leave the seeds in if you want some heat)
6 tablespoons oil
1 pack of paneer – about 250g – cut into cubes
1 teaspoon ground coriander
½ teaspoon ground turmeric
2 medium tomatoes – peeled and finely chopped
1 teaspoon salt
About 500g shelled or frozen peas
200ml single cream
Bunch of fresh coriander
Place the onion, ginger and chili in a blender or food processor and whiz with a little water into a smooth paste.
Heat the oil in a large pot or frying pan. When hot fry the paneer on each side until browned. Take care as the paneer will spit hot oil in random directions so cover your clothes and keep your face well back.
Once browned, remove the paneer cubes from the oil with a slotted spoon and leave to one side.
In the same oil add the onion, ginger, chili mix and fry until it starts to brown (about 10 minutes). Now add the ground coriander and turmeric, the tomatoes and peas and cook for 5-7 minutes until the tomatoes darken and the peas start to soften.
Now add the cream and salt then cover and simmer very gently for about 10 minutes. Lift the cover and add the paneer, cover and continue to simmer for a further 10 minutes.
Add the chopped fresh coriander just before serving.