Paneer Curry

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

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

Main course
Vegetarian
Spicy

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