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Serves 6
1 tbsp vegetable oil
2 medium onions, thinly sliced
½ tbsp crushed garlic
1 tbsp crushed ginger
½ tsp freshly ground coriander
½ teaspoon red chilli powder (or to taste)
2 tbsp concentrated tomato puree
125ml hot water
500g paneer, cut into small rectangles
1 x 400ml tin of thick coconut milk
1 tbsp ground almonds
salt, to taste
sugar, to taste
a handful of flaked almonds, to garnish
a handful of chopped fresh coriander leaves, to garnish
This is one of my favourite ways to cook Paneer. A great dish to make when you have guests as it is very quick to make and needs very few ingredients.
You can use any kind of pot to make it. I prefer a small wok or “karai”.
Asma Khan has just opened her first restaurnt in central London - Darjeeling Express. Visit their website, or find out what Asma's up to on Twitter