Paneer Masala
Serves: 2 as a main or 4 as a side
Takes: 15 mins to 30 mins
This recipe has hints of southern Indian spices and tastes great with veggies, especially if you need to use some up.
Ingredients
3 tablespoons vegetable oil, I like rapeseed oil
1 pack paneer, around 225g, cut into large bitesize pieces
½ teaspoon fenugreek seeds
2 teaspoons black mustard seeds
1 teaspoon turmeric powder
15 curry leaves, fresh, don’t bother with dried (optional)
3 spring onions, finely sliced
3 cloves garlic, finely chopped
1 tablespoon fresh root ginger, finely chopped
2 red chillies, 1 finely sliced and other left whole but slit nearly all the way down the middle
2 teaspoons garam masala
1 tablespoon tomato puree
400ml can coconut milk
small handful fresh coriander
2 teaspoons tamarind paste, to taste
salt, to taste
Method
Gently heat the oil and fry the paneer until it’s golden brown on all sides.
Leave to drain on absorbent paper whilst you start the masala.
Leave around 2 tablespoons of oil in the pan and add the fenugreek seeds.
After around a minute the seeds will have toasted, add the mustard seeds, turmeric and curry leaves (if using).
Once they start to sizzle add the spring onions, garlic, ginger and chillies.
Add the garam masala, tomato puree and sprinkle in a little water to stop the spices from burning. Cook for a few minutes.
Pour in the coconut milk. Rip the stalks off the coriander, roughly chop and stir in.
Add the paneer and leave to heat through, being careful it doesn’t boil, for around 5 minutes before stirring in the tamarind paste and a good pinch of salt.
Taste and adjust the seasoning using tamarind and salt to balance the flavours.
Sprinkle in the rest of the coriander, roughly chopped, and serve with some Pilau Rice.
