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Vegetarian Paneer Curry
Vegetarian Paneer Curry is a modern British recipe for a classic vegetarian curry of paneer cheese and peas in an aromatic tomato base served over rice. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetarian Paneer Curry.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
3
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBritish Recipes
This is a light curry packed full of vegetables and paneer (Indian curd cheese). The peas give it a North Indian twist.
Ingredients:
150g basmati rice, washed and rinsed
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp mild chilli powder
200g block paneer, cubed
2 tsp vegetable oil
1 onion, roughly chopped
3 cloves garlic, roughly chopped
a thumb-sized piece ginger, roughly chopped
2 plum tomatoes, roughly chopped
a generous handful of spinach
100g frozen peas
Juice of ½ lemon
Method:
Wash the rice in a colander, place in a pan and cover with 300ml of water before adding a pinch of salt, then bring to a boil. Simmer for 1 minute then add a tight fitting lid and cook gently for 10 minutes. Remove from the heat and leave to steam for 10 minutes, then fluff up with a fork to serve.
Mix together the spices on a plate, then roll the paneer in this mixture, ensuring every cube is well coated. Heat the oil in a deep non-stick frying pan and fry the paneer for 4-5 minutes or until crisp. Scoop out onto a plate.
Combine the onion, garlic and ginger into a food processor and whizz until smooth, then tip into the pan with any remaining spices from the plate. Cook for 10 minutes, stirring regularly, until darkened.
Meanwhile, whizz the tomatoes in the food processor, then add to the pan. Add the paneer back in, along with the spinach, frozen peas and 250ml of water. Cook for 5 minutes until the peas have defrosted and spinach has wilted, then season, add the lemon juice and serve with the rice.
