Paneer Cheese Curry

I sincerely hope you would share the same passion as me!

Paneer cheese is made by adding an acidic agent to heated milk, which causes it to curdle and separate from the whey.

Drained and pressed in a cheesecloth to remove excess water.

Often dipped in chilled water for several hours to allow the cheese to improve the texture and flavour.

Chop the shallots and dice the pepper.

Set aside.

Cut the cheese into 1” cubes and transfer to a bowl.

Sprinkle paprika powder and some oil.

Mix together to combine.

Cover with Clingfilm and set aside to marinade for 1 to 2 hours or overnight if prefer.

Heat some oil in a pan and fry the marinated cheese until golden brown.

Transfer the fried paneer onto a plate and set aside.

Using the same pan drizzle some more oil and heat.

Add the chopped shallots and peppers to the pan then add garlic and ginger puree.

Sauté until the shallots are translucent.

Add the coriander puree, chipotle paste and chopped tinned tomatoes.

Finally sprinkle the dry spices and salt.

Stir well to combine the ingredients together.

Cover the pan with a lid.

Cook gently on low heat for 5 to 6 minutes, until the sauce thickens.

Add the fried cheese into the saucepan.

Stir to blend together. Put the lid back on the saucepan and cook for 10 to 15 minutes to allow the cheese to absorb the sauce.

Ready to serve.

Serve with flat bread or with boiled rice