Paneer Curry

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Ingredients:

  • Paneer, cubed
  • Garlic cloves, minced
  • Fresh ginger, minced
  • Leeks, sliced
  • Cherry tomatoes, halved
  • Yellow bell pepper, sliced
  • Butter
  • Garlic granules, curry powder, black pepper
  • Crème fraiche
  • Natural yoghurt
  • Pickle juice
  • Tomato puree
  • Rice
  • Fresh flat leaf parsley and garlic chive

Method:

  1. Put the garlic and ginger in a dash of oil in a frying pan on a medium heat for a couple of minutes
  2. Add in the leeks, tomatoes and pepper and continue to cook for about another five minutes
  3. Add in the paneer and seasonings/spices and cook for a further couple of minutes
  4. Add in the crème fraiche, yoghurt, tomato puree and pickle juice and keep it on a medium heat for a couple of minutes before dropping it to a simmer for 15-20 minutes
  5. Get your rice ready and after the curry has been simmering for that time serve everything up. Top with flat leaf parsley and garlic chives if they’re available to you
  6. Enjoy

Eating And Storage Tips

If you have longer to prepare this dish then you can sort of marinate the paneer in those spices, crème fraiche, yoghurt, pickle juice (or lemon if you have it) and tomato puree in the fridge for up to 24 hours. This will let it soak those flavours in more.

Because of some of the ingredients in here I would probably avoid putting this in the microwave to reheat unless you are going to do it on a lower setting for longer. Blasting it in the microwave has a good chance of upsetting some of those liquid dairy products.

As always the vegetables you put in here are completely up to you. Spinach would certainly be a good choice and add extra vibrancy throughout the dish.

It might sound like a bit of a curveball but you could even hard or medium boil some eggs and half those and put them on or into this at the end. Especially given it is vegetarian it’s a fantastic way to add extra protein in and it work with the flavours.

You could also just use crème fraiche or natural yoghurt here, though if I was to just use one I would go with yoghurt, I only used both because I was trying to finish off the crème fraiche!

@danniilowe

Join me in making my own simple midweek meal friendly take on a panner curry. Ingredients: – Paneer, cubed – Garlic cloves, minced – Fresh ginger, minced – Leeks, sliced – Cherry tomatoes, halved – Yellow bell pepper, sliced – Butter – Garlic granules, curry powder, black pepper – Crème fraiche – Natural yoghurt – Pickle juice – Tomato puree – Rice – Fresh flat leaf parsley and garlic chive Method: – Put the garlic and ginger in a dash of oil in a frying pan on a medium heat for a couple of minutes – Add in the leeks, tomatoes and pepper and continue to cook for about another five minutes – Add in the paneer and seasonings/spices and cook for a further couple of minutes – Add in the crème fraiche, yoghurt, tomato puree and pickle juice and keep it on a medium heat for a couple of minutes before dropping it to a simmer for 15-20 minutes – Get your rice ready and after the curry has been simmering for that time serve everything up. Top with flat leaf parsley and garlic chives if they’re available to you – Enjoy #food #foodblogger #foodblog #foodlover #foodies #foodtoktv #fypfood #foodstagram #foodphotography #dinner #cookingathometiktoktv #foodtok #homecook #homecooking #recipe #recipeideas #cookingonabudget #eatingonabudget #recipevideo #recipeoftheday #meals #cheese #curry #paneer #rice #quickrecipes #midweekmeals #vegetarian #vegetarianmeal #vegetarianfood #dairy #vegetarianrecipe #vegetarianrecipes

♬ original sound – DanniiLowe – DanniiLowe