Paneer Curry

I first had paneer when I was in India and loved it. I was pleased when I found you can buy it in supermarkets in the UK though it doesn't seem to taste quite the same. Still, it makes a nice change from a meat curry.

Here's an adaptation of a simple recipe for a curry sauce that I got from All Recipes; it's called Shahi paneer.

To serve 2, you need:
200g paneer
1 red onion, finely chopped
10g root ginger or 1 tsp ground ginger
1 clove garlic, finely chopped
100ml double cream
400g tin chopped tomatoes
1/4 tsp garam masala
1/2 tsp sugar
salt to taste
2 tsp oil

Finely chop the onion

Fry with the garlic and ginger

Add the garam masala and tin of tomatoes. Bring to the boil then simmer for about 20 mins until the sauce has thickened. Add the sugar and season.

The sauce is ready once it has thickened and reduced

Cube the paneer

Add the cream to the sauce and stir in and turn the heat down to low

Gently fold in the paneer

Here's the curry ready to be served

Serve with rice and enjoy!

I'm sending this to Cooking Around the World, where the host Chris chooses a different country each month and welcomes all sorts of recipes; this month it's India.