veg.january
Add more chilli as its not necessarily what I would consider, as the kids these days say, "spicy"
Spiced paneer
- Preparation and cooking time
- Total time
- Ready in 40-50 minutes
- Easy
- Serves 4 as a main, or 6-8 as a side dish
Skip to ingredients
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- vegetable oilfor frying
- 400g paneercut into bite-sized pieces
- 1 tsp coriander seed
- knob of gingerpeeled and chopped
- 1 medium onionchopped
- 4 large ripe tomatoeschopped
- 1½ tsp chilli powder
- 1 tsp fenugreek seed
- 1 tsp garam masala
- 1 tbsp clear honey
To finish
- small handful of fresh corianderchopped
- small knob of gingerpeeled and shredded into matchsticks
- 1 small red and 1 small green pepperseeded and finely chopped
- 3 spring onionsfinely shredded
Nutrition: per serving for four
- kcal463
- fat34g
- saturates16g
- carbs16g
- sugars3g
- fibre2g
- protein24g
- salt3.75g
Method
step 1
Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
step 2
Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
step 3
Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.
