Spiced paneer
Ingredients
vegetable oil, for frying
400g paneer, cut into bite-sized pieces
1 tsp coriander seed
knob of ginger, peeled and chopped
1 medium onion, chopped
4 large ripe tomatoes, chopped
1½ tsp chilli powder
1 tsp fenugreek seed
1 tsp garam masala
1 tbsp clear honey
To finish
small handful of fresh coriander, chopped
small knob of ginger, peeled and shredded into matchsticks
1 small red and 1 small green pepper, seeded and finely chopped
3 spring onions, finely shredded
Method
Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.
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