1 June, 2016
Paneer Curry
Paneer Curry
Serves: 4
Ingredients:
- 1 tablespoon rice bran oil
- 1 onion, finely diced
- 1 celery stalk, finely diced
- 4 cloves garlic, finely diced
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 3/4 teaspoon garam masala
- 1/2 teaspoon chilli powder
- 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS) approximately 700-800ml
- 200g paneer cheese
- 1 cup frozen peas
- 2 fresh tomatoes, diced
- 3/4 cup evaporated milk
Method:
- Heat the oil in a heavy based frying pan over a medium high heat
- Sauté the onion, celery and garlic for 2-3 minutes until the onion softens
- Add in the ginger and all the spices and stir well frying off the spices for 1-2 minutes or until aromatic
- Add in the MMS and stir until just boiling
- Add in the paneer cheese that has been diced into 1 – 1.5cm cubes, peas and tomatoes and mix well
- Simmer the curry for 5-10 minutes over a medium low heat
- Stir through the evaporated milk and serve with steamed rice
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed with 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.