I make paneer in many ways but have not made one draped in a zinging coriander and peppery marinade. This curry turned out to be a refreshing change to a tomato base paneer curry which is extremely common in Indian restaurants.
Blending all the main sauce ingredients together including the spices and seasoning before cooking, really adds an oomph to this dish! You’ll be surprised to know that I very much am an artist at work whilst cooking and this dish was the result of a bit of colour, texture and as much flavour as I could find to complete the final dish! I work with what I have and go with the flow! This is one thing I am absolutely loving about making up my own recipes.
Now that I have started, I just can’t stop!
250g paneer diced
1 tbsp sunflower oil
40g fresh coriander
1 green/yellow bell pepper chopped
1 large tomato chopped
2 cloves garlic
1½ tsp coriander & cumin powder
½ tsp red chilli powder
⅓ tsp turmeric
2 tsp shahi paneer masala
1 tsp garam masala
Salt to taste
⅓ tsp mustard seeds
Tomato passata/puree for colour optional
Squeeze of fresh lemon juice
• Put all ingredients apart from the paneer, oil and lemon juice into food processor and blend until you have a marinade type of paste
• Heat the oil in a medium saucepan along with the mustard seeds, once they start to sizzle and pop, gently pour in the coriander paste and stir well
• Cover and simmer on a low heat for 6-8 minutes and then drop in the paneer cubes
Make sure all the paneer is coated in the masala paste
• To add a bit of colour stir in a little tomato puree or passata and then simmer again on a low heat for a further 15-20 minutes, until the paneer is soft and succulent
• Finally squeeze over a little fresh lemon juice and serve with some naan bread