Tandoori Paneer Curry

by Chetna Makan
Star 4.5
    15m prep time
    45m total time
    Easy level
    15 ingredients

By cooking paneer in tandoori masala with some yogurt and spices, you give it a delicious coating. When you then add the paneer to a tasty curry, you layer flavour upon flavour to make the ultimate dish for paneer-lovers. I have two of those at home – both my kids are big fans of paneer and they love this dish.

Method

Based on 4 servings, adjust as needed.

Step 1

Put the natural yoghurt into a large bowl along with 1/3rd of the chilli powder, 1/3rd of the turmeric, half of the tandoori masala and a pinch of salt and mix well. Now add the paneer cubes and combine gently to ensure all the paneer pieces are coated well. Cover the bowl and leave to marinate for 30 minutes.

Step 2

Heat 2/3rds of the oil in a saucepan over a medium–low heat. Add the paneer pieces without crowding them to ensure they cook evenly. Cook for 1 minute, then turn them over and cook for 1 minute more until golden. Leave the paneer to one side.

Step 3

Heat the remaining oil in the same pan and add the onions. Cook these over a medium–low heat for 8–10 minutes until nicely golden.

Step 4

Stir the ginger, garlic and green chilli into the onions in the pan and cook for 1 minute. Now mix in the tinned chopped tomatoes and about 100mls of water (if cooking for 4), cover the pan with a lid and cook over a low heat for 15 minutes.

Step 5

Season with salt and add the remianing turmeric, chilli powder, tandoori masala and the garam masala to the pan, followed by the cooked paneer cubes. Combine well, then stir in the cream and serve immediately.
  • Ingredients
  • Based on 4 servings
  • 450g Paneer, cut into 2.5-cm cubes 2 x Desi Paneer Full Fat Cheese 226g
  • 2.5 cm Fresh Root Ginger, finely chopped 1 x Sainsbury's Ginger 100g
  • 400g Tinned Chopped Tomatoes 1 x Sainsbury's Chopped Tomatoes Can 400g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 3 tbsp Double Cream 1 x Sainsbury's British Double Cream 150ml
  • 150ml Natural Yogurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
  • 4 Chappattis, to serve 1 x Elephant Atta Chapattis 360g
  • 1.5 tsp Chilli Powder 1 x Sainsbury's Mild Chilli Powder 44g
  • 2 Onions, finely chopped 2 x Sainsbury's Onions Loose
  • 1 Green Chilli, finely chopped 1 x Sainsbury's Green Chillies 65g
  • 1 tsp Ground Turmeric 1 x Sainsbury's Ground Turmeric 120g
  • 4 Garlic Cloves, finely chopped 1 x Sainsbury's Garlic
  • 2 tsp Tandoori Masala 1 x East End Tandoori Masala 100g
  • 6 tbsp Sunflower Oil 1 x JS Sunflower Oil 1L
  • 1 tsp Garam Masala 1 x Sainsbury's Garam Masala 38g
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