Paneer Balti Curry
This quick vegetarian dish uses paneer (Indian cheese).
Serves: 2 - 3/4 - 6 | Suitable for vegetarians Ⓥ
Introduction
Paneer is a white, cheese with a firm, spongy texture that takes on a lot of flavour.
Our Balti Curry Pack is a savoury, tangy, tomato-based curry perfect for scooping up with a chapati.
You can roast or fry paneer to give it a crunchier outer shell, however, for this recipe we like to add it straight into the sauce so it retains a light and delicate texture. This recipe only takes 20 - 30 minutes making it perfect for a mid-week meal.
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Balti Curry Pack (Serves 2 - 3) | Balti Curry Pack (Serves 4 - 6) |
| 450g paneer | 900g paneer |
| 175ml water | 300ml water |
| 2 tbsp Tomato Puree | 1 tbsp Tomato Puree |
| 1/2 tsp brown sugar | 1 tsp brown sugar |
| 1/2 tsp Cider Vinegar | 1 tsp Cider Vinegar |
| 1/2 red pepper | 1 red pepper |
| 1 Spring onion to garnish | 2 Spring onions to garnish |
| Salt to taste | Salt to taste |
Instructions
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Empty the Balti Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
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Add the water, tomato puree, vinegar and sugar. Stir, cover and cook for 5-10 minutes.
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The tomato puree will make the sauce very thick - add some more water if needed to loosen the sauce.
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Add the paneer, pepper and a splash of water (the paneer doesn’t release any liquid, so this will help it cook and not stick). Cover and cook for 10 -15 minutes on a low/medium heat.
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Season with salt and garnish with spring onion. Ready to serve, enjoy!
