Quick-Fried Paneer Curry with Tomatoes, Ginger and Cream

A weeknight take on malai kofta — crisp-fried paneer in a spiced tomato and cream sauce with peas.

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Recipe Info
Servings: 4
Prep: 15m
Cook: 30m
Total: 45m
Ingredients
  • 225g paneer, cut into 1cm cubes
  • 3 tbsp neutral oil
  • 1 large white onion, peeled and finely sliced
  • 5cm ginger, peeled and finely grated
  • 2 garlic cloves, peeled and finely grated
  • 2 tsp coriander seeds, freshly ground
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp sea salt flakes
  • 400g tin chopped tomatoes
  • 100ml single cream, plus 50ml extra to finish
  • 200g frozen peas
  • 1 lime, half juiced, half cut into wedges
  • flaky sea salt, to taste
  • 15g fresh coriander, roughly chopped, to serve
  • freshly cooked basmati rice, flatbreads or chapatis, to serve
Instructions
  1. Put the cubed paneer in a large bowl of boiling water, leave to soften for 10 minutes, then drain and pat dry.
  2. Heat 2 tbsp of the oil in a large frying pan or casserole, add the onion and stir-fry over medium heat for 10 minutes until golden brown. Turn the heat to low, add the ginger, garlic, spices and salt, and cook, stirring, for a minute.
  3. Tip the contents of the pan into a blender or food processor, add half the tinned tomatoes and blitz smooth.
  4. Return to the pan with the remaining tomatoes and the single cream, bring to the boil, then turn the heat right down and simmer for 10 minutes.
  5. Meanwhile, heat the remaining oil in a second frying pan, add the paneer cubes and fry for a couple of minutes on each side, until crisp and golden brown.
  6. When the sauce has had its 10 minutes, stir in the peas, cook for a further 5 minutes, then stir in the paneer. Add the lime juice and salt to taste.
  7. Drizzle with the extra cream, scatter on the fresh coriander and serve hot with lime wedges and rice or flatbreads.
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