Kadai Paneer Curry

Serves: 4

In celebration of National Curry Week, Tiger Tiger has crafted a delicious Eastern inspired dish - you can now go braver with flavour in your own kitchen!

Ingredients
Method

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 masal

¼ tsp ground cinnamon

¼ tsp turmeric

juice of ½ a lemon

450g paneer, sliced into ½ cm pieces

1 handful of roughly chopped coriander leaves

method:

Heat the groundnut 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.
Chuck in the tomatoes, tomato purée, garam masala, cinnamon, turmeric, lemon juice and a good pinch of salt into the wok. Pour in 200ml 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.
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.

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