Amol Rajan’s Paneer Curry
Recorded with Amol Rajan in London, I cooked this Paneer Curry with Amol and sharing his recipe here as episode 1 of 5 O Clock Apron Podcast. Such a delicious episode. Watch the reel for his recipe @5oclockapron today, listen and/or watch the episode and make the curry. This podcast is your perfect kitchen companion.
INGREDIENTS
To feed 4
Amol Rajan’s Paneer Curry
2 blocks of paneer, approximately 400g total, diced 2cm
4 tbsp ghee
2 onions, peeled and finely diced
3cm piece of ginger, peeled and finely grated
3 garlic cloves, peeled and finely chopped
300g cherry tomatoes, cut in half, or use diced tomatoes
200g frozen peas, defrosted
1 tbsp cumin seeds, toasted and ground, or use ground
1 tbsp coriander seeds, toasted and ground, or use ground
½ tsp ground turmeric
½ - 1tsp chilli powder, or more to taste
Large bunch of coriander, finely chopped
½ lemon
Cooked rice, to serve
Indian pickles, to serve
METHOD
In a non stick pan over a moderate – high heat, add ½ the ghee and fry the paneer with a pinch of salt, in batches if needed, until nicely bronzed on all sides, around 3 – 5 minutes.
Remove from the pan and put the paneer on a plate and keep to one side.
Return the pan to the heat and add the remaining ghee, add the onion and cook over a moderate for around 10 minutes to soften. Add a big pinch of salt, garlic and ginger and cook for 2 minutes more. Add the ground spices and cook for 30 seconds more.
Add the tomatoes and a splash of water, around 2 - 3 tbsp should do, you want the contents of the pan juicy, but not soupy! Put a lid on the pan and cook for 10 minutes over a moderate heat for the tomatoes to soften and the flavours to meld.
Add the peas, check the seasoning, add more salt if needed and plenty of black pepper. Cook for a couple more minutes to heat the peas through.
Add the cooked paneer to the pan and stir to warm through in the pan. Check the seasoning, adding more salt and pepper, as needed.
Remove the pan from the heat and stir through with the chopped coriander and the lemon juice.
Serve the paneer curry with some steamed rice and Indian pickles to accompany.