Paneer. There really is nothing better than paneer. I remember being a kid and my Mum making a big batch of this spicy, creamy shahi paneer with paratha and rice. I could have lived on it. When I was at university, my Mum would freeze portions for me, and I would have it for dinner with rice after lectures. Having the best taste of home really made those cold evenings on my own feel a little more homey.
When we moved into our house, I remember making this paneer one evening. Mr Gujjus loved it, and I felt like we were really home.
Ingredients
- 1tbsp sunflower oil
- 1tsp cumin seeds
- 250g paneer
- 1 tin chopped tomatoes (you can grind these down in a blender if you like a smoother curry sauce)
- 1 can of coconut milk
- 1tsp salt
- 3tsp chilli powder
- 4 green chillis
- ΒΌ tsp tumeric
- 2 peppers
- 1tbsp ketchup
- 1tsp sugar
- Juice from half a lime or lemon
Method
- Cut the paneer into cubes and fry until golden brown
- Start with tempering the cumin seeds- add the oil and cumin seeds to to a heavy bottomed saucepan, and heat until the seeds start popping.
- Once the seeds are popping, add the tinned tomatoes, salt, chilli powder, green chillies and tumeric and ketchup. Simmer for 5- 10 mins until the sauce has come together.
- Add the coconut milk and deep fried paneer. Simmer until the colour changes and the paneer softens slightly.
- Cut the peppers into cubes and add to the paneer. Taste for seasoning and add the sugar and lemon, as well as any extra seasoning if needed.
- Serve with paratha or rice.