Indian cheese paneer makes a great vegetarian dish as it holds its form – flavour with fenugreek and garam masala.
CAN EASILY SERVES 4 AS A MAIN DISH OR 6-8 AS A SIDE DISH
Nutrition per serving for four
Fat: 34 gms
Saturates: 16 gms
Carbs: 16 gms
Fibre: 2 gms
Protein: 24 gms
Salt: 3.75 gms
Vegetable oil for frying
400g paneer cut into bite-sized pieces
1 tsp coriander seed
Knob of ginger
peeled and chopped
1 medium onion chopped
4 large ripe tomatoes chopped
1½ tsp chilli powder
1 tsp fenugreek seed
1 tsp garam masala
A small handful of fresh coriander, chopped
Small knob of ginger peeled and shredded into matchsticks
1 small red and 1 small green pepper, seeded and finely chopped
3 spring onions
Method of preparation:
1. Heat 5 ml oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
2. Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices stir and simmer for a few minutes.
3. Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions and grated cheese.