Creamy Paneer and Tomato Curry
Author: Jayne Rodgers
Recipe type: Vegetarian
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
- 250g paneer, cut into 1cm cubes
- 6 ripe tomatoes, cut into wedges
- 1-2 tablespoons lemon juice
- 1 teaspoon dried cumin
- 1 teaspoon turmeric
- Large handful fresh coriander, chopped
- 200ml half fat creme fraiche
- Oil for frying
- Salt and black pepper to taste
- Warm the oil over a medium heat and add the tomato wedges. Cook until they're lightly browned.
- Add the paneer, cumin and turmeric and cook gently for 5 minutes.
- Add the lemon juice and stir thoroughly.
- When everything is warmed through, remove from the heat and stir in the creme fraiche.
- Return to the heat and cook until the creme fraiche just starts to bubble.
- Stir in most of the fresh coriander, leaving some for garnish.
- Serve hot, sprinkled with the rest of the coriander.
Recipe by Veggie Runners at https://www.veggierunners.com/2013/08/05/creamy-paneer-and-tomatoes/
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