Chetna Makan's recipe is one of her mum's classics that she would make a lot in winter, as green peas are in season in India at that time
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
Heat the oil in the base of the pressure cooker, then add the cumin and mustard seeds. Once they start to pop, add the onion and cook for 6-8 minutes, until lightly golden. Add the garlic and chilli and cook for 1 minute more.
Stir in the tomatoes, salt, spices, potatoes, peas, paneer and 300ml boiling water. Put the lid on, then pressure cook for 10 minutes, according to manufacturer instructions.
Leave to rest for 10 minutes, then open the lid and add the coriander to serve.