Spiced paneer

atul kochhar coriander coriander seed coriander seeds fenugreek seed fenugreek seeds garam masala ginger indian new taste of india paneer spicy tamarind vegetarian

N/A

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

Source

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.