Paneer is an Indian soft cheese that’s similar to cottage cheese. It makes a fab base for this curry, soaking up all the creamy, spice-laden sauce. For a lower-calorie recipe, try substituting tofu for the paneer.
Prep time: 5 minutes
Cooking time: 20 minutes
- 400g paneer
- 1½ tbsp plain flour
- 2 tsp tandoori masala powder
- 2 tbsp butter
- 2 tbsp groundnut or canola oil
- 2 large garlic cloves, minced
- 1 bird’s-eye chilli, minced
- 2 tsp grated ginger
- 1 onion
- ½ tsp ground turmeric
- 1 ½ tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- 400g crushed tomatoes
- 120ml cooking cream
- freshly chopped coriander and lime wedges, to garnish
- steamed rice and flatbread, to serve
- Cut the paneer into 1-inch cubes. Place the flour and tandoori powder in a bowl with a pinch of salt and pepper and combine. Place the paneer in the flour mixture and stir to coat. Set aside.
- Place 1 tbsp oil and all the butter into a deep pan and allow to heat through. Add in the garlic, chilli and ginger and cook on medium heat. Finely slice the onion and add to the pan. Continue to cook on medium heat until the onion softens and becomes translucent but not brown.
- Now add in the ground spices. Stir through and cook for 1 minute before adding in the tomatoes. Fill the empty tomato tin with water and add to the curry. Allow to simmer on gentle heat for 10 minutes.
- Once the curry has slightly reduced, use a blender to make the sauce smooth. Add in the cream and a pinch of seasoning. Allow the curry to simmer for 5 more minutes.
- While the curry simmers, cook the paneer. Place a frying pan on medium heat and add the remaining oil. Fry the paneer cubes for 1 minute on each side, or until golden and crisp.
- To finish, serve the curry over rice and top with the crisp paneer, chopped coriander and some lime. Add some flatbread or naan to mop up all the sauce.