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”.
- Fry the thinly sliced onions till they are caramelized. On medium high heat, add the garlic and ginger and stir in the oil for a minute.
- Then add the coriander powder and chilli powder, followed by the tomato puree and water.
- Wait till the oil comes to the top. Add the ground almonds with the salt and make sure the almonds do not form lumps.
- Then add the paneer and stir gently and lower the heat a bit so the paneer does not get burnt.
- After a few minutes add the coconut milk and a touch of sugar (adjust that to your taste!).
- Cook for 7-8 minutes, then transfer to a serving dish and garnish with the almonds and coriander. Serve hot, with white rice.
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