This paneer masala curry is very quick and easy to make and you can adapt it by adding vegetables to suit your preference or swapping paneer for cauliflower if you want to make it vegan.
Ingredients:
- 2 white onions
- 3 cloves of garlic
- 1-inch cube of ginger
- 4 medium tomatoes
- 6oz paneer
- 1 large handful of cashew nuts
- 1 teaspoon of cumin
- 1 teaspoon of garam masala
- ½ teaspoon of chili powder
- 3 cups of water
- 2 tablespoons of yogurt (optional)
- Salt
- 1 tablespoon of cooking oil
Instructions:
- Chop up the onions into crescent shapes and fry in ½ tbsp of oil for 10 minutes on medium heat. Chop up the garlic and ginger into small pieces, and add to the pan along with cumin, garam masala, and chili powder.
- Chop up the tomatoes and add to the pan. You can break them up with a spoon as they cook to release more flavor.
- Add the cashews along with the water and leave to simmer for 10 minutes. Add a generous pinch of salt.
- Remove from the heat and blend until a smooth creamy texture.
- Chop up the paneer into small cubes and cook for a further 10 minutes, adding water if it gets too thick. Remove from the heat and serve with rice or naan bread, adding salt and yogurt to taste.
