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Cook-A-Long Paneer Curry

Paneer Curry

Paneer and Chickpea Curry

For the curry:

3T canola oil
1 onion, roughly chopped
Salt to taste
1T black mustard seeds
8-10 fenugreek leaves (or curry leaves)
5 cloves garlic, finely chopped
6cm piece of ginger, finely grated
1T ground cumin
1T ground cumin
3t freshly grated turmeric
1 green chilli finely chopped or sliced
1t cayenne pepper
2 cups plain yoghurt
100g cashews soaked in 1 1/2 cups boiling water for 4 hours (reserve 3/4 of the liquid)
1 x 400g can of chick peas
10g coriander leaves, roughly chopped

For the paneer:
2T canola oil
200g paneer cheese
Serve with steamed basmati rice and toasted naan

Method:
Heat the oil over a medium heat before adding the onions and cooking until completely softened and browned. Adding salt helps the onions brown and soften. Add the mustard seeds, fenugreek leaves along with the garlic and ginger cooking it for 1 minute or until fragrant. Add the spices and turmeric and toast for another minute then add the chill and cayenne pepper and cook for another minute then add the yoghurt and gently simmer. Blend the cashews with the liquid to make a smooth mixture. Pour the cashew mixture into the curry and stir through before slowly cooking with the chickpeas and half the coriander. Heat the oil over a medium heat before roughly cubing the cheese and frying evenly on all sides until golden. Add the panner to the curry and cook for another 15 minutes on a low heat. Taste before adding extra seasoning then top with the remaining coriander and serve with the rice and naan.

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