Paneer Curry

13 Nov

Who knew paneer could be so darned delicious!? I’ve cooked with it before (I made paneer kebabs) and just thought it was like halloumi without the flavour. I must not have done it justice because THIS. IS. TASTYYYYYYY! 🙂

For those who haven’t tried it before, paneer is an Indian curd cheese with a mild flavour. It is very firm and keeps it’s shape brilliantly when cooking. Somehow, the delicate flavour really is enhanced and made beautiful by strong flavours such as these.

This is my take on a ye olde faithful BBC Good Food recipe. If I sidestep my modesty for a moment, I can’t imagine it without the changes I’ve made. Sorry BBC Good Food. I love you, but I swear this is better.

serves 2.

  • 1/2 tsp garam masala
  • 1/2 tsp cumin seeds
  • 1 green chilli, deseeded and chopped
  • 3cm root ginger, peeled and finely chopped
  • 4 tbsp natural yoghurt
  • 3 tbsp tomato puree
  • juice of 1/2 a lime
  • large handful coriander, chopped
  • 100g frozen peas
  • large onion, sliced into rings
  • 1 clove garlic, finely chopped
  • 225g pack paneer, cut into 1cm cubes
  • 2 large tomatoes, cut into wedges
  • sprinkling of cashew nuts
  1. Put the first 8 ingredients in a food processor with 100ml water and blitz until smooth.
  2. Heat some oil in a frying pan. Add the onion and garlic and fry gently until slightly soft and browned. Set aside.
  3. Meanwhile, transfer the sauce to a saucepan and cook for 5 minutes, stirring regularly. Add the peas and simmer until almost cooked (3-5 minutes). Stir in the tomato and paneer and heat through for a couple more minutes.
  4. Sprinkle over the cashews and serve with rice and/or naan bread.

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