Vegetarian recipe for delicious Paneer Curry – serve with some buttery naan bread

2 tbsp sunflower oil
1 quantity paneer, cubed
1 onion, finely chopped
2 tsp garlic paste
1 tsp ginger paste
2 tsp ground coriander
1 tsp ground cumin
2 tsp garam masala
1/2 tsp tumeric
1/4 tsp chilli flakes
1/4 tsp cinnamon
1 x 400g tin tomatoes
250ml water
60ml cream
rice and/or naan bread to serve

How to
Heat 1 tablespoon of sunflower oil in a large saucepan. Gently fry the paneer cubes until golden on all sides. Set aside on some kitchen towel.

Heat the remaining tablespoon of sunflower oil in the same saucepan. Add the onion, garlic and ginger and sauté for 2 minutes.

Add the coriander, cumin, garam masala, tumeric, chilli flakes and cinnamon to pan. Stir well and cook for a further minute.

Add the tin of tomatoes and water. Season with salt and pepper, cover and simmer for 20 minutes until thickened.

Stir the cream and paneer into the curry. Check the seasoning, heat through then serve with rice and/or naan bread.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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