Spiced paneer




    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


    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.
KDFC Kuwait
 vasantha bhavan
Raghavendra Matriculation School