Name: Paneer curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Ingredients
Ingredients: 2 Tbs sunflower oil; 1 onion finely chopped; 2 tsp garlic paste; 1 tsp ginger paste; 2 tsp coriander ground; 1 tsp cumin ground; 2 tsp garam masala; ½ tsp turmeric ground; ¼ tsp dried chilli flakes; ¼ tsp cinnamon ground; 1 can tomatoes; 250 ml water; salt and freshly ground black pepper to taste; 60 ml cream; rice

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Ingredients (15)

2 Tbs

sunflower oil

quantity paneer (as per recipe on link) - cubed

1	onion — finely chopped
2 tsp	garlic — paste
1 tsp	ginger — paste
2 tsp	coriander — ground
1 tsp	cumin — ground
2 tsp	garam masala
½ tsp	turmeric — ground
¼ tsp	dried chilli flakes
¼ tsp	cinnamon — ground
1 can	tomatoes
250 ml	water
	salt and freshly ground black pepper — to taste
60 ml	cream
	rice

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Method:

Heat 1 tablespoon of sunflower oil in a large saucepan. Gently fry the paneer cubes until golden on all sides. Set aside on some kitchen towel.

Heat the remaining tablespoon of sunflower oil in the same saucepan. Add the onion, garlic and ginger and sauté for 2 minutes.

Add the coriander, cumin, garam masala, tumeric, chilli flakes and cinnamon to the pan. Stir well and cook for a further minute.

Add the tin of tomatoes and water. Season with salt and pepper, cover and simmer for 20 minutes until thickened.

Stir the cream and paneer into the curry. Check the seasoning, heat through then serve with rice and/or naan bread.

Recipe reprinted with permission of CupcakesandCouscous. To see more recipes, click here.