Kadai Paneer Curry
Serves: 4
Cost CuttingEco FriendlyQuick Make
In celebration of National Curry Week, Tiger Tiger has crafted a delicious Eastern inspired dish - you can now go braver with flavour in your own kitchen!
Ingredients:
2 tbsp groundnut oil2 tsp cumin seeds
1 red onion, finely sliced
1 red pepper, finely sliced
1 green chilli, finely chopped
1.5 inch ginger, finely chopped
2 tomatoes, roughly chopped
2 tbsp tomato purée
2 tsp garam masal
¼ tsp ground cinnamon
¼ tsp turmeric
juice of ½ a lemon
450g paneer, sliced into ½ cm pieces
1 handful of roughly chopped coriander leaves
method:
- Heat the groundnut oil in a wok over a medium heat and add the cumin seeds. Crackle for 30 seconds until fragrant, then add the onion, pepper, green chilli and ginger. Stir-fry for 3-4 minutes until soft.
- Chuck in the tomatoes, tomato purée, garam masala, cinnamon, turmeric, lemon juice and a good pinch of salt into the wok. Pour in 200ml water. Mix well, reduce the heat a little and bubble gently for 5-6 minutes, stirring occasionally, or until the liquid has reduced by half.
- Add the paneer to the sauce. Mix well and cook, stirring occasionally, for 2-3 minutes, or until the paneer has warmed through and the sauce is really thick. Scatter over the coriander and serve your kadai paneer curry immediately with rice and naan.
