Kadhai paneer curry

Name: Kadhai paneer curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 4 sweetcorn cobs; 4 tbsp ghee, 1 tbsp melted; 3 red onions, 2 cut into 2cm chunks, 1 finely chopped; 2 red and/or yellow peppers, cut into 2cm chunks; 50 g cashew nuts; 1 tsp cumin seeds; 5 cardamom pods, cracked; 1 stick cinnamon, roughly broken; 3 clove/s garlic, finely chopped; 20 g ginger, finely grated; 2 green Thai chillies, finely chopped; 200 g passata; ½ tsp ground turmeric; 226 g blocks paneer, cut into 2cm cubes; 25 g pack coriander, leaves roughly chopped; Tandoori naans, to serve

Paneer is an extremely versatile Indian cheese and an amazing sponge for big flavours, though if you are vegan, you can use tofu instead and oil in place of ghee in this recipe by Ravinder Bhogal. The charred corn adds a wonderfully smoky note to the whole dish. If you prefer, you can swap in 200g defrosted frozen sweetcorn instead of the corn cobs – just char it for 5 minutes rather than 15.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves6
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 sweetcorn cobs
4 tbsp ghee, 1 tbsp melted
3 red onions, 2 cut into 2cm chunks, 1 finely chopped
2 red and/or yellow peppers, cut into 2cm chunks
50g cashew nuts
1 tsp cumin seeds
5 cardamom pods, cracked
1 stick cinnamon, roughly broken
3 clove/s garlic, finely chopped
20g ginger, finely grated
2 green Thai chillies, finely chopped
200g passata
½ tsp ground turmeric
2 x 226g blocks paneer, cut into 2cm cubes
¼ x 25g pack coriander, leaves roughly chopped
Tandoori naans, to serve

Heat a griddle pan until hot. Brush the corn cobs with 1 tbsp melted ghee and cook for about 15 minutes, turning frequently, until charred. Set aside to cool.
Meanwhile, heat a large casserole dish, kadhai or wok over a medium-high heat and add 1½ tbsp ghee. When hot, add the chunks of onion and pepper plus the cashews; stir fry until the cashews are golden (3-4 minutes). Line a plate with kitchen paper, then use a slotted spoon to remove the vegetables and nuts from the pan and drain on the lined plate.
Add the remaining 1½ tbsp ghee to the same pan and heat over a medium heat. Once hot, add the spices and let them sizzle before adding the chopped onion. Cook over a low heat until softened (5-7 minutes). Next add the garlic, ginger and chillies and cook for a minute or so until aromatic. Stir in the passata and turmeric and cook over a low heat for 5-6 minutes, then add the paneer and peppers, onions and cashews; season and mix. Cover and cook for 5 minutes. Meanwhile, using a sharp knife, cut the kernels from the corn cobs and stir into the paneer. Cover and cook for another 2 minutes, then take off the heat and transfer to a warm serving dish. Scatter with coriander and serve with naan. Take care to avoid the whole spices.

Typical values per serving when made using specific products in recipe