Paneer Masala

Serve with rice or flat breads

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.

Ingredients

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)

4 Cloves

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

Taking time to set out your spices saves time while you’re cooking, and you can tidy as you go.

Method

  1. In a large frying pan add the butter and fry the onion, then add the cinnamon, cardamon pods, cloves and fennel seeds
  2. Cook for 5 minutes before adding the ginger and garlic, and cook for a further 5 minutes, stirring occasionally
  3. Add the turmeric, tomato puree and chilli and fry for another minute, and 250ml hot water
  4. Bring the sauce to just before the boil. Reduce the heat and simmer on a low heat for 20 minutes
  5. In a non stick frying pan, heat the oil and fry the paneer until browned on all sides
  6. Add the paneer to the sauce and cook for another 10 minutes, allowing it to absorb the flavour.
  7. Top with chopped coriander. Serve with rice or flat breads. This keeps well in the fridge for 3-4 days

Saag Paneer

Saag Paneer

Eating low carb is becoming increasingly popular. While I’ve never met a carb I didn’t like, I tried this recipe for a friend who shuns my beloved carbs. I have to say this is really tasty and satisfying (it’s even nicer with a naan bread on the side).

If you haven’t tried paneer before, you can find it in most supermarkets. It’s a semi firm Indian cheese that takes on a nutty flavour when fried (fried cheese, what’s not to love).

Serves 2 as a main or 4 people as a side dish

Ingredients

500 Gram bag of frozen spinach

200 Grams Paneer

25 Grams Butter/Ghee

3 Cloves of garlic (finely chopped)

Thumb sized piece of ginger (grated)

1 Green chilli pepper (finely chopped)

1 Tsp Dried tumeric

1 Tbsp Garam Masala (curry powder)

Method

  1. Defrost the spinach, and squeeze out as much excess water as you can
  2. In a large frying pan,over a medium heat, melt the butter
  3. Add the paneer to the pan and fry until it turns golden brown, stirring occasionally to make sure its brown on all sides
  4. Remove the paneer from the pan and add the ginger, garlic and chilli for a few minutes
  5. Add the Tumeric, garam masala and spinach and cook for a further 5 minutes
  6. Add the paneer to pan, stir well and cook for 2 more minutes before serving