Paneer and Vegetable Curry

Name: Paneer and Vegetable Curry
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt; 1 lb/450 g frozen peas; 2 or 3 tomatoes, finely chopped; 1 teaspoon ground ginger; ½ teaspoon chili powder; ghee or clarified butter, for frying; 1 lb/450 g paneer (Indian cheese), cut into approx. 1 inch/ 2.5 cm cubes; 1 teaspoon cumin powder; 1 red onion, peeled and finely sliced

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Paneer is an Indian form of cottage cheese, but quite unlike cottage cheese as we know it. It is firm in texture, looking a little like tofu. It absorbs flavors well. Do try to get (or make) the real thing for this recipe. Nothing else will really do.

Ingredients

ghee or clarified butter, for frying
1 lb/450 g paneer (Indian cheese), cut into approx

Asia
Main course
Vegetarian
Gluten-free

Method

Melt some ghee in a skillet, then add the paneer and cook until golden brown. Take out of the pan and set aside on paper towels to drain.

Add the onion to the pan and cook until soft and slightly colored.

Add the spices and salt and cook for a couple more minutes to release the flavors, then add the peas and tomatoes and stir well until the vegetables are coated with the spicy m