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Jamie Oliver Paneer Curry
By Adan Kendric · jamieolivereats.co.uk
Serves 4
| prepCut paneer into cubes | ||||||||
| 2 tablespoons / 30 ml vegetable oil or ghee | Toast cumin seeds in oil, 30 sec | Sauté onion until golden, 5–7 min | Add garlic, ginger & chilies, 1–2 min | Bloom turmeric, coriander & garam masala, 1 min | Add tomatoes, season, simmer 5–10 min | Stir in coconut milk, simmer a few min | Add paneer & remaining garam masala, simmer 3–5 min | Season, garnish with coriander & serve |
| 1 teaspoon cumin seeds | ||||||||
| 1 large onion, finely chopped | ||||||||
| 3 garlic cloves, minced | ||||||||
| 1 thumb-sized piece of ginger, grated | ||||||||
| 1–2 green chilies, finely chopped (optional) | ||||||||
| 1 teaspoon ground turmeric | ||||||||
| 1 teaspoon ground coriander | ||||||||
| 1/2 tablespoon garam masala (for blooming) | ||||||||
| 400 g / 14 oz canned tomatoes or 3 fresh tomatoes, chopped | ||||||||
| 200 ml / 7 fl oz coconut milk or heavy cream | ||||||||
| 250 g / 9 oz paneer, cut into cubes | ||||||||
| 1/2 tablespoon garam masala (for finishing) | ||||||||
| Salt and freshly ground black pepper, to taste | ||||||||
| Fresh coriander leaves, chopped, for garnish | ||||||||
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