Baked Ricotta and Pea Curry

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Baked Ricotta and Pea Curry

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Ingredients

Paneer or Baked ricotta

250 grams Paneer or Baked Ricotta, Dice 2cm
100 grams peas, fresh or frozen
2 tablespoons olive oil
1 brown onion, quartered
2 garlic cloves
2 centimetres piece fresh ginger
1 heaped teaspoons cumin seeds
1 heaped teaspoons coriander powder
1/2 teaspoons turmeric powder
1 heaped teaspoons garam masala
1/2 teaspoons chilli powder
1 tablespoons tomato paste
400 grams can chopped tomatoes.
salt to taste
100 gram water
1 bunches coriander to garnish
1 long red chilli sliced

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6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

Dice baked ricotta into 2cm pieces.
Fry in olive oil to brown on all sides.
Reserve in separate bowl.
While ricotta frying, place coriander in bowl, chop 3 seconds, speed 5. Place in separate bowl. No need to clean bowl.
Place onion, garlic and ginger into bowl.
Chop 5 seconds speed 5
Scrape down sides of bowl.
Add olive oil, saute 3 mins 120 degrees speed 1.
Add cumin seeds, coriander powder, trumeric powder, garam masala and red chilli powder.
Saute 2 minutes 120 degrees speed 1.
Add tomato puree and can of chopped tomatoes.
Cook for 5 minutes at 100 degrees, speed 2.
Add cheese and peas to the bowl.
Cook 5 minutes 100 degrees on reverse soft speed.
Add salt to taste and water if required.
Cook for 5-10 minutes 100 degrees, reverse sort until peas tender and curry thickens.
Add chopped coriander and stir through.
Garnish with coriander leaves and sliced chilli.
Serve with Naan bread and Basmati rice.

Accessories you need

Spatula TM5/TM6
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Tip

Can substitute baked ricotta for Paneer cheese.
Can add fresh curry leaves while sauce cooking if you wish.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.