Karahi paneer
- Portion size: Serves 4
- Prep time 10 min. Cook time 30 min
- Difficulty: easy
Learn how to make authentic Karahi paneer with this easy recipe from Mehak Kansal of London’s Bindas Eatery. Here’s why this aromatic vegetarian curry should be on your curry night menu…
- Quick and easy: This fragrant paneer curry only needs 10-minutes hands on prep time.
- Filling vegetarian option: This rich paneer curry is perfect if you need a vegetarian dish for a curry night spread, or as a budget-friendly alternative to a beef or lamb curry.
- Make a meal of it: “I like to serve this with naan, a beetroot and chickpea salad and a caramelised garlic raita,” says Mehak.
Recipe taken from Bindas: Comfort Food With An Indian Soul by Mehak Kansal (Murdoch Books £23) and tested by delicious.
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Ingredients
- 2 tbsp ghee or olive oil, plus extra to serve
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 dried red chillies
- 1 onion, chopped
- 3 green chillies, chopped
- 1½ tbsp garlic paste
- 1½ tbsp ginger paste
- 2 tbsp tomato purée
- 1-2 tbsp soft light brown sugar
- 1 tsp ground turmeric
- 1 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp chilli powder
- 400g paneer, cubed
- 2 green peppers, chopped
- 2-3 tbsp greek yogurt
- 1 tbsp kasoori methi (dried fenugreek leaves, see Know-how)
- Chopped coriander to serve
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Method
- Add the ghee or oil to a large karahi or wok-style pan over a medium-high heat. Once hot, reduce the heat to medium and add the cumin seeds, fennel seeds and dried chillies. Let them pop and sizzle for 15 seconds, then add the onion, green chilli, garlic and ginger and cook for 5-7 minutes until the onion begins to brown a little.
- Stir in the tomato purée, sugar, ground spices and chilli powder. Season with a big pinch of salt, then cook for another 6-8 minutes.
- Add the paneer and green peppers and stir to coat them in the spice mix. Add a splash of hot water and cook for 6-8 minutes until the paneer is soft and the peppers are tender. Stir in the yogurt, then reduce the heat to low and cook for a further 3-5 minutes.
- Season to taste, adding more salt or sugar if needed, then stir in the kasoori methi. You can also stir in another spoonful of ghee if you like. Garnish with coriander and serve.
Nutrition
- 488kcals Calories
- 33g (21g saturated) Fat
- 31g Protein
- 15g (13g sugars) Carbs
- 2.9g Fibre
- 0.3g Salt
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