Another paneer dish, I believe this one originates from Hyderabad and is also known as Royal Paneer, it consists of paneer cheese cooked in a creamy, spicy tomato sauce and is perfect served with naan. I’ve adapted this from several recipes and simplified it into a few easy steps so it is very quick to make. Makes 3-4 servings.
225g paneer, chopped into 2cm cubes
3 tablespoons sunflower oil
400g tin of chopped tomatoes
1 medium onion, chopped roughly
2 green chillis, chopped roughly
4 cloves of garlic
1cm of ginger
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 tablespoon coriander powder
1/2 teaspoon turmeric
1 teaspoon extra hot chilli powder
1/2 teaspoon paprika
1 tablespoon of gram flour
6 tablespoons of plain yogurt
1/2 teaspoon salt
1/4 teaspoon garam masala
2 tablespoons chopped coriander
1. Purée the tomatoes, onion, green chillis, garlic and ginger in a blender.
2. Heat the oil over medium heat and fry the paneer cubes until they just start to brown. Remove from oil with a slotted spoon and drain on a paper towel.
3. Still using the same oil, increase the heat to medium-high and check it is hot enough by adding one cumin seed, if it cracks right away the oil is hot enough so add the remaining cumin seeds and the asafoetida and stir.
4. When the cumin seeds have cracked add the purée from step 1, coriander powder, turmeric, chilli powder, and paprika. Cook for 3 minutes or until the oil starts to separate.
5. Add the gram flour and yogurt and cook for another minute then add 100ml of water and the salt and bring to the boil.
6. Add the paneer and simmer for a few minutes over a low heat until the gravy thickens.
7. Remove from the heat and stir in the garam masala and chopped coriander, let it sit for a couple of minutes before serving.