Facebook Twitter Contact Us

Paneer Curry

Paneer Curry
Photography by: Sam Wilkinson

Paneer Curry

Recipe by: Uma Govender  

Serves: 4
Preparation time: 15 minutes
Cooking time:  30-40 minutes
2 tablespoons oil
1 onion - finely chopped
2 tomatoes finely chopped
5 tablespoons tomato puree
3 cloves of ginger/garlic pureed
200g of paneer
2 teaspoons masala
1/2 teaspoon garam masala
1-1 1/2 teaspoon fine salt
500g chickpeas - soaked overnight. Boiled and water drained.
Coriander washed and chopped finely.
Chop paneer into cubes. Fry till crisp. Place on a paper tea towel. Then place in cold water.
Finely chop onions and tomatoes separately.
Heat about 2-3 tablespoons of oil in a pot. Add finely chopped onion. Cook till translucent.
Then add finely chopped tomatoes. Cook for about 10 minutes.
Now add the tomato puree and stir well and cook for about 2-3 minutes.
Add the ginger and garlic and mix well. add approximately 1-1 1/2 teaspoons salt.
now add the masala and cook for a few minutes.
Cook until oil starts to separate and then add about 1/4 cup of water.
Now add the chickpeas and let to cook for 5 minutes.
Drain the water from the paneer and add to the curry.
Gently stir the curry but bear in mind not to break the paneer.
Sprinkle 1/2 teaspoon Garam masala and close the pot and let it simmer for about 10 minutes.
After 5 minutes, mix and let it cook for 5 minutes.
Garnish with chopped coriander and gently stir.
It’s now ready to serve.
Serve with rice or roti or naan bread.

What's Trending

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook


Have your say

What is your favourite South African dessert?
Milk Tart
Malva Pudding
Peppermint Tart

Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express