Creamy Paneer and Tomato Curry
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
  1. Warm the oil over a medium heat and add the tomato wedges. Cook until they're lightly browned.
  2. Add the paneer, cumin and turmeric and cook gently for 5 minutes.
  3. Add the lemon juice and stir thoroughly.
  4. When everything is warmed through, remove from the heat and stir in the creme fraiche.
  5. Return to the heat and cook until the creme fraiche just starts to bubble.
  6. Stir in most of the fresh coriander, leaving some for garnish.
  7. Serve hot, sprinkled with the rest of the coriander.
Recipe by Veggie Runners at