COCONUT PANEER CURRY
Ingredients
341g Nanak paneer
2 tablespoons oil
2 dried red chillies
1 teaspoon cumin
1 onion, chopped (1 cup)
1/4 cup crushed tomatoes
3 tablespoons garlic, finely chopped
2 tablespoons ginger, finely chopped
1 red pepper, sliced
3 teaspoons salt
1 teaspoon crushed black pepper
1 teaspoon crushed dried coriander
1 teaspoon crushed cumin
1 teaspoon turmeric
1 tablespoon tamarind paste
1 can full-fat coconut milk
1-2 tablespoons honey (depending on your preference)
1 cup half-and-half cream
Shredded coconut for garnish Method
METHOD TO PREPARE
1. Cut the block of paneer into 1 cm cubes and soak in boiling hot water. Let it rest for 20 minutes to soften.
2. Heat a pan on medium heat and add oil to heat. Toss in the dried red chillies and cumin and sauté for 1 minute, until slightly richer in colour. Add the onions and saute until translucent, around 7 minutes. Add the cashew nuts, garlic and ginger, and sauté until golden, around 2-3 minutes. Add the tomatoes and cook for a further 4-5 minutes or until the oil separates from the tomato mixture.
3. Add the salt, black pepper, coriander, cumin, turmeric, tamarind, and coconut milk. Cover, lower the heat and simmer for 6 minutes. Add red peppers, cover and cook for a further 6 minutes, allowing the spices to cook.
4. Add the drained paneer, cream and honey. Simmer for a few more minutes until everything is heated through and well combined. Taste for salt.
5. Garnish with shredded coconut and serve hot with naan or over rice.
