Paneer masala
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- butter
- 1 small onion, finely chopped
- 1 stick cinnamon
- 2 cardamon pods
- 4 cloves
- 1 tsp fennel seeds
- 2cm piece ginger, finely chopped
- 2 cloves garlic, crushed
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ¾ tsp chilli powder
- 1 tbsp tomato purée
- oil, for frying
- 1 block paneer, cut into chunks
- 1 tomato, chopped
- a handful coriander leaves, chopped
- rice and chapattis, to serve
Method
- STEP 1
Heat a knob of butter in a large pan, add the onion and stir for a minute with the heat on high. Turn the heat to low, add the cinammon, cardamom, cloves and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes on a low heat, stirring occasionally to make sure nothing catches. Add the turmeric, coriander and chilli powder and fry gently for a minute. Add the tomato purée and stir in enough hot water to make it saucy. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.
- STEP 2
Heat a little oil in a large non-stick frying pan and fry the paneer until golden. Add the paneer and tomato to the sauce and simmer for 10 minutes. Scatter with coriander and serve with rice and chapattis.
