Waitrose and Partners
Paneer, coconut & split pea curry

Paneer, coconut & split pea curry

This fragrant curry is bursting with flavour. The mild spices blend together with a  sweet blend of coconut, paneer and peas, making this the perfect recipe for a mid-week dinner that all the family will love!

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 100g yellow split peas
  • 4 tbsp Vegetable oil
  • 1 onion, sliced
  • 1 tsp fenugreek seeds
  • 200g Cooks’ Ingredients Korma Curry Paste
  • 2 tbsp curry leaves (about 24)
  • 400ml coconut milk
  • 226g paneer, cut into 24 cubes
  • 150g frozen garden peas
  • 2 red chillies, sliced
  • 2 tsp black mustard seeds
  • Aromatic basmati rice, poppadums or naan bread, to serve


  1. Wash the split peas several times in cold water then drain. Place into a medium saucepan with 600ml cold water. Bring to the boil then simmer for 35-40 minutes, occasionally skimming off any foam, until the peas are just tender and the water has almost all been absorbed.

  2. Meanwhile, warm 1 tbsp of the oil in a frying pan over a medium heat. Add the onion and fry for 5 minutes until soft. Add the fenugreek and cook for 1 minute before adding the curry paste and cooking for a further 1 minute. Remove from the heat and set aside.

  3. Add the onion mixture to the split peas, with half of the curry leaves, the coconut milk and paneer. Simmer for 15 minutes, stirring occasionally and adding a little water if it becomes too thick. Stir in the garden peas, bring back to the boil for 1 minute then remove from the heat.

  4. Heat a clean frying pan over a high heat. When very hot add the remaining oil, then the chillies and cook for 1 minute until soft then add the mustard seeds and remaining curry leaves. Fry for 30 seconds more then spoon over the curry immediately, before serving with cooked aromatic basmati rice, poppadums or naan bread.

Cook’s tip

As with most curries, this dish tastes even better the day after it is made. Cook to the end of step 3 but do not add the garden peas. Cool, cover and chill until needed then reheat thoroughly, adding a little extra water to loosen, then continue with the recipe.


Typical values per serving when made using specific products in recipe


3,246kJ/ 782kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating