Punjabi Paneer Curry

  • Curry Madras Hot 28g Curry Madras Hot 28g - 0

    Curry Madras Hot 28g

    (4)
    $3.45
  • Curry Leaves 2g Curry Leaves 2g - 0

    Curry Leaves 2g

    (4)
    $3.45
  • Asafoetida Ground (Hing) 30g Asafoetida Ground (Hing) 30g - 0

    Asafoetida Ground (Hing) 30g

    (36)
    $3.45

PREP TIME

10 minutes

COOK TIME

10 minutes

YIELDS

4

Ingredients

  • 180-250g packet of Paneer cheese
  • 2 tsp The Spice People’s Curry Bombay Madras Med-Hot
  • 3-5 The Spice People’s Curry Leaves
  • 1 tsp The Spice People’s Indian Panch Poran
  • 1/4 tsp The Spice People’s Asafoetida Powder
  • 1 The Spice People’s Chillies Indian Whole
  • 1 clove fresh garlic, crushed
  • 1cm piece fresh ginger, minced
  • 1 large onion, chopped
  • 2 medium tomatoes, chopped
  • 1 red capsicum, cubed – optional
  • fresh coriander leaves for garnish
  • 1 tbsp ghee or olive oil
  • 1 tbsp almond or cashew meal
  • 2 tbsp fresh cream
  • bunch of fresh spinach leaves – optional
  • 1/2 cup steamed cauliflower pieces – optional

Directions

  1. Heat oil in a sauce pan, add onion, sauté 5 min. Add garlic onion, ginger and dried chilli. Sauté a further 5 min until the onion is translucent.
  2. Add the Bombay madras curry powder, panch poran, asafoetida powder and methi leaves, sauté 2 mins. Add chopped tomatoes and almond/cashew meal, turn heat to simmer and continue cooking till tomatoes form a rough paste, approx 5-8minutes. Add 1/2 cup water and mix well. Remove whole chilli for a milder taste and use a stick blender to puree the mixture to desired smoothness. 
  3. Turn off the heat and add the Paneer/haloumi/tofu pieces and stir gently to coat with curry sauce. Add spinach and cauliflower if using. Gently stir and leave the lid on for a few minutes so spinach cooked through.
    Drizzle the the cream over the dish and garnish with fresh coriander. Serve with roti or rice.
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