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Kadhai Paneer

A really delicious, slightly spicy, one-pot vegetarian dish. The coriander seeds add texture and a lovely flavour when you bite into it but leave it out if you don’t have any. I don’t often have cream at home so add some whole milk and reduce it so it is less tomatoes and a little creamy without too much fat. I recommend it but you can also add some cream (see below). Serve hot with Indian breads.

Serves 3-4

  • 1 tsp. vegetable oil
  • 1 tsp. coriander seeds, lightly crushed
  • 1-2 whole green chillies, pierced with the tip of a knife
  • ½ small green pepper, cut into small pieces
  • Handful of green beans, topped and tailed and halved lengthways
  • 1 packet The Spice Tailor Punjabi tomato curry
  • 225g paneer, fresh or store bought
  • Good handful of chopped fresh coriander
  • 150ml whole milk or a good splash of single cream

Lightly and coarsely pound the coriander seeds. Heat the oil in a medium sized saucepan and add them in. Cook for 20 seconds and add the green chillies, peppers and beans. Stir fry for 1-2 minutes.

Add the base sauce from the packet and cook for a minute or so. Add the main sauce, paneer and milk (if using). Bring to a boil. Simmer for 5-6 minutes or until it has completely reduced and sauce clings to the paneer. If you are using cream, you can add this in after the 5 minutes along with the fresh coriander and take off the heat. Serve hot with Indian breads.

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