Karahi Paneer

Paneer is really versatile and yes it's a great meat substitute but it's also a delicious ingredient that is used widely across north India. This dish is almost an Indian stir fry dish using fresh tomatoes and the zingy fragrance of coriander seeds to create a full and flavoursome masala. Like most dry curry dishes this is cooked in a karahi which allows the heat to penetrate and flavour the ingredients right through. I like the peppers to remain crisp adding texture and colour. Let me know what you think below.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a pan add the cumin seeds until the sizzle then add the ginger and garlic and give a quick fry. Reduce the heat and add sliced onion and fry for a few minutes.

Step 2

Add the chopped tomatoes and add the salt and slit green chillies. Increase the heat and leave to cook. Once the tomatoes start to cook down, add the chilli powder, crushed coriander seeds, black pepper and turmeric. If you feel it is catching on the bottom of the pan, you can add a little water.

Step 3

Fry until the tomatoes break down completely and you are left with a thick masala paste. Make sure the masala is nice and dry and thick.

Step 4

Cut the paneer into cubes. If it is store-bought, you may want to soak the paneer in warm water to soften. Add the peppers to the masala and stir. Cook for 1 or 2 minutes

Step 5

Remove the paneer from the water and add to the pan.

Step 6

Stir in the kasoori methi. Stir and reduce the heat and leave it to cook for about 5-6 minutes.

Step 7

The masala should be thick and the paneer beautifully coated.

Step 8

Add the chopped coriander and garam masala to serve.

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