Tomato and Paneer Curry


The only problem I have with paneer is when your fry it, it spits. Hot oil all over my clothes, on my hands, arms, face. It hurts! This recipe doesn’t involve frying so no spitting, not burns, no pain.

This recipe is from my book, inspired by the queen of curries – Madhur Jaffrey – this is one of the simplest and maybe tastiest curries to make. This would serve 3-4 people with rice and bread as a main or a few more as a side dish along with something green like a spinach curry (I have some recipes for these I will publish later)

2 tablespoons sunflower oil
1 packet Paneer – cut into 1-2cm dice
1 onion – finely chopped
1 teaspoon ground cumin seeds
½ teaspoon ground turmeric
½ teaspoon cayenne pepper/chili powder
1x400g tin chopped tomatoes
1 teaspoon salt
good handful of fresh coriander – roughly chopped

Heat the oil in a saucepan. When hot add the onions and fry until they start to brown at the edges. Now throw in the spices, stir and fry for a further 20 seconds, then add the tomatoes and salt. Cook for 10 minutes until the sauce thickens slightly, then add the cubed paneer. Simmer for 5 minutes, add the coriander and serve.

2 Comments Add yours

  1. Lou says:

    Made this for dinner tonight. I was very quick and easy and I liked not having to precook the paneer. I also added 1t garam masala and 1/2 C vege stock as it needed more liquid. I served it with yogurt on top and a mango chutney.

    1. Ian Fischer says:

      Hi Lou

      glad you liked it. I love this, mainly as it is so quick to make

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