Name: Spiced paneer
Total time: 50 min
Yield: Serves 4 as a main, or 6-8 as a side dish
Cuisine: Indian
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

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Spiced paneer

Spiced paneer

Good Food team

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Serves 4 as a main, or 6-8 as a side dish

Easy

Total time: 50 mins

Ready in 40-50 minutes

A star rating of 4 out of 5.30 ratingsRate

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Indian cheese paneer makes a great vegetarian dish as it holds its form – flavour with fenugreek and garam masala

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

To finish

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

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Nutrition: per serving for four

kcal463
fat34g
saturates16g
carbs16g
sugars3g
fibre2g
protein24g
salt3.75g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, November 2003

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A star rating of 4 out of 5.30 ratings

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