Tag: Paneer

Korma

Creamy: Korma

INGREDIENTS

  • Marinade: Turmeric Powder, pinch
  • Salt, pinch
  • 1/2 Tsp Ginger, minced
  • 350g Chicken Breast, boneless and skinless, bite sized cubes OR 300g Paneer, bite sized cubes
  • Gravy Sauce: 2 Tbsp Garlic Infused Oil
  • 1 Cinnamon Stick
  • 1 Tsp Fennel Seeds
  • 5-6 Curry Leaves
  • 2 Tsp Ginger, minced
  • 2 Tsp Coriander Powder
  • 1/2 Turmeric Powder
  • 2-3 Tsp Kashmiri Chilli Powder, to taste
  • 400g tin diced Tomatoes
  • 1/4 Tsp Salt
  • 400g tin Coconut Milk (or Coconut Cream if you like it thicker)
  • 1/2 C Water
  • 1 Tbsp Lemon Juice
  • Coriander, to garnish

INSTRUCTIONS

  1. Mix together the marinade with the chicken or paneer, and leave to marinate for at least 5 minutes, and up to 24 hours.
  2. Heat the garlic infused oil over a medium high heat.
  3. Add the cinnamon stick and fennel seeds, and saute until fragrant. This will take a few minutes.
  4. Add the curry leaves and saute until fragrant. This will usually be a minute or so.
  5. Turn down the heat to a low-medium. Add the minced ginger and cook for another minute.
  6. Turn the heat back up to a medium. Add the kashmiri chilli powder, coriander powder, and atumeric powder. Saute for another minute.
  7. Add the tomatoes, and cook until softened and pulpy.
  8. Add the chicken/paneer, and turning occassionally, cook half way.
  9. Add the salt and the coconut milk, and cook on low heat, simmering until the chicken has cooked through and the liquid has slightly reduced.
  10. Serve while hot.

SERVE WITH

Cooked rice, poppadom’s, or gluten free roti. Garnish with coriander.

0

Paneer Saag

Vibrant: Paneer Saag

INGREDIENTS

  • 600g Paneer
  • 1 tsp Ground Tumeric
  • 1 tsp Chilli Powder (quite mild, add more if you like it spicy)
  • 1 tsp Salt
  • 8 Tbsp Garlic Infused Oil
  • 1/2 C Water
  • 1kg Spinach
  • 4 tsp Cumin Seeds
  • 4 tsp Garam Masala
  • 4 Tbsp Lemon Juice
  • 2/3 C Greek Yoghurt
  • 1C Rice – cooked, to serve

INSTRUCTIONS

  1. Cut the paneer into even chunks, approximately 3x1cm each cube, and put into a bowl.
  2. Add the tumeric, chilli powder, and salt into the bowl and toss to coat. Marinate up to 24 hours.
  3. Heat 6 tablespoons of garlic infused oil in a pan. Fry the paneer until golden. Remove from pan and set aside.
  4. Add the remaining garlic infused oil to the pan. Add the cumin seeds and garam masala. Fry until fragrant.
  5. Add spinach to the pan with the water, cover, and simmer until wilted.
  6. Transfer the spinach mixture to a blender or food processor. Add the lemon juice, and yogurt.
  7. Blitz to a chunky or smooth puree, depending on preference, and return to the pan. Stir through the fried paneer and heat through. Season to taste with salt and more lemon juice if needed. Serve immediately.

SERVE WITH

Cooked rice.

ALTERNATIVES

Instead of paneer, try a meat option such as chicken or beef.

0

Website Powered by WordPress.com.

Up ↑