Let’s give a cheer for paneer! A popular ingredient used in Indian cuisine, this mild-tasting soft cheese performs an impressive balancing act to cool down a fiery curry. Just like the one you’ll be making today, Chef! Spiced with NOMU Indian Rub, pops of peas, carrots & onion are coated in a rich tomato passata curry. Sided with toasted roti and garnished with fresh coriander.
Indian Paneer Curry
Indian Paneer Curry
with a toasted roti & fresh coriander
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrot
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- NOMU Indian Rub
- Onion
- Onions
- Paneer Cheese
- Peas
- Roti
- Rotis
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer cubes until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY BASE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the carrot pieces and the diced onion until the onions are soft, 5-6 minutes. Add the chopped chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 150ml of water. Simmer until thickening and the carrots are cooked through, 10-12 minutes. Stir through the crispy paneer and the peas until heated through, 1-2 minutes. Remove from the heat, add a sweetener, and season.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast the roti until warmed through, 30-60 seconds per side. Alternatively, place the roti on a plate and heat up in the microwave, 30-60 seconds.
ENJOY THE CURRY!
Bowl up the paneer curry and side with the toasted roti. Garnish with the chopped coriander and any remaining chilli.
Paneer Cheese - 100g
Carrot - 120g
Onion - 1
Fresh Chilli - 1
NOMU Indian Rub - 15ml
Tomato Passata - 100ml
Peas - 40g
Roti - 1
Fresh Coriander - 3g
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer cubes until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY BASE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the carrot pieces and the diced onion until the onions are soft, 5-6 minutes. Add the chopped chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml of water. Simmer until thickening and the carrots are cooked through, 10-12 minutes. Stir through the crispy paneer and the peas until heated through, 1-2 minutes. Remove from the heat, add a sweetener, and season.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ENJOY THE CURRY!
Bowl up the paneer curry and side with the toasted rotis. Garnish with the chopped coriander and any remaining chilli.
Paneer Cheese - 200g
Carrot - 240g
Onion - 1
Fresh Chilli - 1
NOMU Indian Rub - 30ml
Tomato Passata - 200ml
Peas - 80g
Rotis - 2
Fresh Coriander - 5g
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer cubes until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY BASE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the carrot pieces and the diced onion until the onions are soft, 6-8 minutes. Add the chopped chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 450ml of water. Simmer until thickening and the carrots are cooked through, 12-15 minutes. Stir through the crispy paneer and the peas until heated through, 2-3 minutes. Remove from the heat, add a sweetener, and season.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ENJOY THE CURRY!
Bowl up the paneer curry and side with the toasted rotis. Garnish with the chopped coriander and any remaining chilli.
Paneer Cheese - 300g
Carrot - 360g
Onions - 2
Fresh Chillies - 2
NOMU Indian Rub - 45ml
Tomato Passata - 300ml
Peas - 120g
Rotis - 3
Fresh Coriander - 8g
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer cubes until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY BASE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the carrot pieces and the diced onion until the onions are soft, 6-8 minutes. Add the chopped chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 600ml of water. Simmer until thickening and the carrots are cooked through, 12-15 minutes. Stir through the crispy paneer and the peas until heated through, 2-3 minutes. Remove from the heat, add a sweetener, and season.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ENJOY THE CURRY!
Bowl up the paneer curry and side with the toasted rotis. Garnish with the chopped coriander and any remaining chilli.
Paneer Cheese - 400g
Carrot - 480g
Onions - 2
Fresh Chillies - 2
NOMU Indian Rub - 60ml
Tomato Passata - 400ml
Peas - 160g
Rotis - 4
Fresh Coriander - 10g
Woolies Products in this dish
