My love for Paneer is huge and it makes a great ingredient in a curry. I first made this recipe up one Sunday when I was craving a Karahi Paneer but had no peppers and no desire to leave the house in search of some, I’ve repeated it and tweaked it a little since and am now pretty happy with it. In lieu of a better name, I call it Paneer Vindaloo but the base sauce would also work with any vegetables of your choice.
Makes 3-4 servings.
Ingredients for paste
400g tin of chopped tomatoes
4 green chillis
1 dried naga chilli
6 garlic cloves
3cm piece of ginger
4 tablespoons of white wine vinegar
2 tablespoon extra hot chilli powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon dried fenugreek (methi)
2 teaspoons of turmeric
1 teaspoon black pepper
1/2 teaspoon garam masala
1/4 teaspoon of ground cinnamon
Ingredients for final curry
2 onions, finely chopped
1/4 teaspoon asafoetida
1 tablespoon of sunflower oil
1 teaspoon of salt
1 tablespoon chopped coriander
1. Blend all the paste ingredients together until smooth
2. Heat the oil in a wok on a medium heat and stir fry paneer for about 2 minutes until it just starts to change colour. Remove from the oil and drain on a paper towel.
3. Using the same oil, add the asafoetida and the onions and fry for 8 minutes.
4. Add the paste and cook on a medium heat for 5 minutes
5. Add 100ml of hot water, salt and the paneer and bring the boil then simmer for 5 minutes on a low heat
6. Stir in the chopped coriander and serve with naan, chapati or rice