A new recipe for Paneer from Romy Gill.
Ingredients
- 5 tsp rapeseed oil
- 1 tsp Panch phoron
- 15 g fresh ginger peeled and thinly sliced
- 4 large garlic cloves thinly sliced
- 200 red or white onion thinly sliced
- 3-4 green chillies finely chopped (seeds left in)
- 150 g fresh tomatoes chopped
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp methi (dried fenugreek leaves) or use fresh coriander leaves
- 75 g Greek yogurt whisked lightly to break down any lumps
- 400 g paneer diced into small chunks
Servings:
Instructions
- Heat the oil or ghee in a pan over a medium heat, then add the panch phoron, ginger and garlic and cook for a minute. Add the onion and green chillies and cook for six minutes. Stir occasionally so that the onion doesn’t burn.
- Add the tomatoes and cook for another three minutes over a high heat, then lower the heat and add the salt, spices, methi, yogurt and 150ml water. Stir through and cook for two minutes.
- Finally, add the paneer and cook on a low heat for 10 minutes. Serve with rice or roti.
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