Kadai Paneer Curry

Kadai paneer curry is a classic north Indian dish. It is delicious and I promise if you have never tried paneer before this is the best enter point you can get! I have stuck to a strict Jain-style recipe, which uses no garlic, but has lots of other tasty ingredients.

Serves 4

Ready in 30 minutes

Ingredients:

2 tbsp. groundnut oil

2 tsp. cumin seeds

1 red onion, finely sliced

1 red pepper, finely sliced

1 green chilli, finely chopped

1.5 inch ginger, finely chopped

2 tomatoes, roughly chopped

2 tbsp. tomato purée

2 tsp. garam masala

1/4 tsp. ground cinnamon

¼ tsp. turmeric

juice of ½ a lemon

450g/1 lb paneer, sliced into ½ cm pieces

1 handful of roughly chopped coriander leaves

Rice and naan to serve

1. Heat the oil in a wok over a medium heat and add the cumin seeds. Crackle for 30 seconds until fragrant, then add the onion, pepper, green chilli and ginger. Stir-fry for 3-4 minutes until soft.

2. Chuck in the tomatoes, tomato purée, garam masala, cinnamon, turmeric, lemon juice and a good pinch of salt into the wok. Pour in 200ml/7fl oz/3/4 cup of water. Mix well, reduce the heat a little and bubble gently for 5-6 minutes, stirring occasionally, or until the liquid has reduced by half.

3. Add the paneer to the sauce. Mix well and cook, stirring occasionally, for 2-3 minutes, or until the paneer has warmed through and the sauce is really thick. Scatter over the coriander and serve your kadai paneer curry immediately with rice and naan.

John has teamed up with Tiger Tiger Authentic Indian Quick Cook Sauces (available from ASDA stores nationwide), to encourage Brits to unleash the East at home over National Curry Week 2014. Visit www.tigertiger.info for further information.

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