Spiced paneer
By Good Food
Indian cheese paneer makes a great vegetarian dish as it holds its form – flavour with fenugreek and garam masala
- Ready in 40-50 minutes
- Serves 8
- Easy
Nutrition per serving
-
kcal 463
-
fat 34g
-
saturates 16g
-
carbs 16g
-
sugars 3g
-
fibre 2g
-
protein 24g
-
salt 3.75g
Ingredients
- vegetable oil, for frying
- 400g paneer, cut into bite-sized pieces
- 1 tsp coriander seed
- knob of ginger, peeled and chopped
- 1 medium onion, chopped
- 4 large ripe tomatoes, chopped
- 1½ tsp chilli powder
- 1 tsp fenugreek seed
- 1 tsp garam masala
- 1 tbsp clear honey
- small handful of fresh coriander, chopped
- small knob of ginger, peeled and shredded into matchsticks
- 1 small red and 1 small green pepper, seeded and finely chopped
- 3 spring onions, finely shredded
Method
Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.
