This turmeric and paneer curry is a great vegetarian alternative but is in no way lacking. Gluten-free too, this is the perfect recipe for feeding a crowd regardless of dietary requirements…
SERVES 4
- 1.5 tbsp vegetable oil
- 1.5 tsp cumin seeds
- 5cm piece of ginger, peeled and finely grated
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 1 tsp hot chilli powder
- 1 tsp ground coriander
- 1.5 tsp ground turmeric
- Salt and freshly ground black pepper
- 1 red pepper, cored, deseeded and finely sliced
- 1 green pepper, cored, deseeded and finely sliced
- 2 large, very ripe tomatoes, such as beef, cut into one-eighths
- 250g paneer, cut into 2cm cubes
- Juice of half a lemon
- 1–2 green chillies, sliced (optional)
- Small handful of coriander leaves (optional)
- Steamed rice or chapatis, to serve
- Heat the oil in a large frying pan over a medium heat. Add the cumin seeds and half of the ginger, and fry for 30 secs until fragrant. Tip in the onion and cook, stirring regularly, for 5–6 mins, until softened but with a slight bite.
- Add the garlic and cook for 1 min. Add the chilli powder, ground coriander, turmeric and a pinch of salt and pepper. Give the spices a good stir before adding the peppers. Fry everything for a further 5 mins, until the peppers have softened slightly.
- Stir the tomatoes into the pan with 100ml of water and cook for a couple of mins. Add the paneer, lower the heat and allow the mixture to bubble for 2–3 mins, stirring occasionally, until the paneer is hot and covered with the sauce.
- Sprinkle over the lemon juice, remaining ginger, chillies and coriander leaves (if using) and serve immediately with rice or chapatis.
The Goodness of Ginger & Turmeric by Emily Jonzen, published by Kyle Books