If you’ve never tried paneer then prepare to be pleasantly surprised. It’s a solid, neutral-tasting Indian cheese which carries flavour really well. It’s usually on the menus of the famous Brick Lane curry houses but not cooked the way I’d have it at home. Here I’ve coated paneer cubes in a light, spiced batter, then fried them until golden before simmering gently in a flavourful tomato, spring onion and pepper sauce. The dish is a great showcase for the aromatic Bengali five-spice mix panch phoron as you can really taste the individual spices.
Chop the paneer into
To the same pan, add the sesame oil and panch phoron. Once the spices begin to pop (about 30 seconds) add the garlic and gently brown. Next, throw in the spring onions, chillies, sugar, turmeric, paprika and half a teaspoon of salt. Stir for a minute, then add the tomatoes and peppers. Cover and cook for five minutes, then add the fried paneer back into the pan and stir though. Pour in
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