Kasuri Paneer Curry
One of the great things about being part of a multicultural workplace means we get to share lots of new recipes and food ideas. Kruti , one of the girls from our Sydney office sent me this recipe when she knew that I liked paneer cheese, I just didn’t really know what to do with it. It’s easy and fairly quick to cook even if you do have to make your own paneer cheese which I did since it isn’t so readily available where I live. I love the freshness of the spices mixed with the tomatoes and the paneer cheese keeps it really light since we tend to eat more meat based curries. I am converted and will be trying more vegetarian recipes in future. I am back in the Sydney office this week and look forward to learning about some new recipes which I will also share with you in the future.
Recipe for panner cheese is here if you need to make your own.
- 3 tbsp oil
- 3 onions, sliced
- 3 cloves of garlic, chopped
- ½ inch fresh ginger, finely chopped
- 1 green chilli
- 1/2 tbsp kasuri menthi
- 1 cinnamon stick
- 2 cloves
- 1/4 tsp cardamom seeds
- ½ tsp cumin seeds
- ½ tsp garam masala
- 2 tbsp cashew nuts
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tbsp butter
- 1 tin tomatoes, chopped
- 250g fresh paneer cheese
- salt to season
- Fry onions with 2 tablespoons of oil in a frying pan till brown.
- Place browned onions, ginger, garlic, chilli, tomatoesinto a blender and blend to a smooth paste.
- Boil cashew nut for 5 mins and blend to another smooth paste.
- Heat tablespoon of oil in a frying pan and add all the spices and fry for one minute. Remove from pan and grind all the spices except the cinnamon with a mortar & pestle.
- Add both pastes and spices the frying pan and cook on a low heat for 15 minutes
- Cut the paneer into cubes and place into the frying pan with the other ingredients.
- Cook for a further 5 minutes and add some water if the sauce becomes too thick.
- Then add butter and garnish with coriander leaves.