I’m forever trying to perfect my paneer dishes, and I think this one is pretty close to heaven. I must say this recipe is definitely the one I use the most (for my other paneer recipe see here). It’s creamy and wonderful and unapologetically delicious, but it’s by no means the healthiest or lightest dinner option.
What you’ll need:
300-500g tomato passata
a dash of double cream (or coconut cream)
one red pepper
one clove of garlic
What to do:
1. Cut your paneer into small cubes and cut your red pepper into square pieces.
2. Heat a dash of olive oil in a large frying pan. Throw in a pinch of cumin seeds and mustard seeds and a clove of chopped garlic.
3. Stir in the paneer, and gently fry over a medium heat for 5 minutes. Make sure to keep stirring the cubes until they are golden on all sides.
4. Add in the red pepper and cook for another two minutes.
5. Add in 300-400g of tomato passata and reduce the heat to its lowest.
6. Add in a healthy spoon of tandoori powder, a pinch of turmeric and a pinch of chilli power.
7. Cover and allow to simmer on a low heat for 10 minutes.
8. Take off the heat, add in a dash of cream (double cream or coconut cream), a pinch of salt and a tiny pinch of sugar.
Try this alongside your favourite naan bread, rice, or even my light and fluffy cauliflower rice recipe if you want to ease your conscience.