Paneer in Red Curry Sauce
Red Tomato Curry sauce for Paneer - a deliciously spicy (but not too hot!) sauce.A delicious party piece for novice cooks, made in almost no time at all!
This dish is the novice cook's best, best friend - it is virtually impossible to go wrong - and (best news!) it tastes as if a serious cook has spent a lot of energy getting it just right.
Paneer curry is extremely tolerant - provided it is not kept too hot (PRO-TIP: it must not even come close to boiling!) - it can stand around for buffet-style eating for hours.
Serves 4
Ingredients:
- Butter
- Peanut Oil
- 45ml Red Curry Paste
- 1 Onion, finely chopped
- 400g Paneer (or Halloumi Cheese), cut into cubes
- 400g (1 tin) Chopped, peeled Tomatoes
- Coriander leaves, a handful, chopped
- 15ml Sunflower Seeds
- 15ml Cumin Seeds
- 2.5ml Khoisan Salt
- Kilombero Rice and Naan to serve
Method:
- Heat a knob of butter and a little peanut oil in a large pan, add the onion and cook until tender. Add the curry paste and cook for 2 minutes, stirring frequently to stop it sticking. Add the tomato - taste for salt (add some if needed) and heat (add some chilli if you want hotter).
- Heat a little oil in a large non-stick frying pan and gently fry the paneer until golden. Add the paneer to the sauce and warm through. Don’t let it get near boiling - your Paneer will get tough and dry!
- Place the sunflower seeds in a dry pan and roast until they just start to change colour, add the cumin seeds and salt, and roast a little longer.
- Cook the Kilombero rice as per the packet instructions and spoon Paneer onto rice and/or Naan bread. Garnish with the sunflower and cumin seed mix, and the chopped coriander.