Paneer Curry

Name: Paneer Curry
Yield: Serves 4
Ingredients: squeeze of lemon juice; 4 tbsp vegetable oil; 100 g baby leaf spinach; rice and/or naan bread to serve; 100 g frozen petits pois; 1 mild red chilli, finely chopped (with seeds); 1 onion, diced; 2 garlic cloves, finely chopped; 2.5 cm (1 in) piece of ginger, peeled and finely chopped; 1 tbsp tomato purée; salt and black pepper to season; 100 ml double cream; 1 tsp garam masala; 1 tsp ground cumin; 1 × 400 g tin chopped tomatoes; 1 tsp hot curry powder; a pinch of caster sugar; 250 g paneer, cut into bite-sized cubes

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

For years I had been reluctant to try paneer, as descriptions often liken it to cottage cheese, which immediately puts me off. However, that description is so wildly inaccurate – it’s far more like a halloumi, and since discovering it, I cook with it all the time. The curry below is one of my favourite ways to use it.

Ingredients

4 tbsp vegetable oil
1 onion, diced
2 garlic cloves, finely chopped

Method

Heat 2 tablespoons of the vegetable oil in a large saucepan over a medium heat, then add the onion, garlic, chilli and ginger and sauté for 3–4 minutes until the onion is soft and translucent, then add the tomato purée, cumin, garam masala and curry powder. Cook for 30 second