Paneer is a soft curd cheese, easily made at home but it can be bought ready-made from Indian food stores. It is utterly gorgeous combined with the sweet and sour flavours in this dish.
Ingredients
| ½ cup | Shallots, chopped peeled |
| 1 | Green chilli, fresh hot, finely chopped |
| 1 | Vegetable oil |
| 1 tsp | Crushed ginger, finely grated peeled |
| 3 Tbsp | Raisins, golden (or plump sultanas) |
| 1 cup | Cherry tomatoes, firm but ripe, halved |
| 1 to taste | Salt |
| ½ tsp | Lemon juice |
| 2 Tbsp | Coriander, chopped |
| 1 | Garam masala, 1/8 tsp |
| 200 g | Paneer, cheese (Main) |
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Directions
- Put shallots and chilli in a small frying pan with 2 tbsp of vegetable oil and cook gently for about 5 minutes or until tender.
- Add ginger, raisins and tomatoes and fry for 3-5 minutes, until tomatoes are just starting to collapse (don't let them turn into a purée).
- Add ½ tsp of salt, lemon juice and coriander, then turn off heat. Sprinkle with garam masala.
- Cut paneer into cubes and pat dry on paper towels. Heat ¼ cup oil in a smallish frying pan over medium heat and when it is hot, add paneer.
- It will spit, so be prepared for that. Brown quickly on both sides, flipping it with two forks, and cook for no more than 2-3 minutes or it will start to collapse.
- Then transfer to a plate lined with paper towels.
- Put paneer on a plate and spoon over tomato sauce.
- Serve immediately.
