This might look like a lot of ingredients, but getting yourself a good spice cupboard opens up a world of food possibilities. Find a good Asian supermarket and you can do this much more cheaply than buying them from a big supermarkets.
My love for cheese that you can fry has been well documented on this blog. Add it to a fragrant and well spiced masala sauce and it’s a little slice of vegetarian heaven.
1 Onion (finely chopped)
1 Tsp Cinnamon
2 Cardamon pods
2 Cloves garlic (finely chopped)
1 Tsp Fennel seeds
3-4 cm Piece of ginger (grated)
1 Tsp Tumeric
1 Tsp Chilli Powder
1 Tsp Ground coriander
1 Tbsp Tomato puree
2 Tbsp Chopped coriander
Knob of butter
250 Grams Paneer ( cut into 2cm cubes)
2 Tbsp oil
- In a large frying pan add the butter and fry the onion, then add the cinnamon, cardamon pods, cloves and fennel seeds
- Cook for 5 minutes before adding the ginger and garlic, and cook for a further 5 minutes, stirring occasionally
- Add the turmeric, tomato puree and chilli and fry for another minute, and 250ml hot water
- Bring the sauce to just before the boil. Reduce the heat and simmer on a low heat for 20 minutes
- In a non stick frying pan, heat the oil and fry the paneer until browned on all sides
- Add the paneer to the sauce and cook for another 10 minutes, allowing it to absorb the flavour.
- Top with chopped coriander. Serve with rice or flat breads. This keeps well in the fridge for 3-4 days