Nisha Katona's star ingredient for perfect Indian Cuisine!
Paneer is the star ingredient in many Indian dishes, so today Nisha is back in the kitchen revealing how quick and easy it is to make at home. Not only that, she’ll also be cooking not one but two delicious dishes with it, her spiced pea and paneer curry and tender tandoor wraps.
Paneer tandoori wraps
Serves: 2
Ingredients
1x 226g pack of paneer, cut into fingers3 tbsp plain yoghurt1 tbsp tandoori masala1 tsp salt¼ tsp ground turmericJuice of ½ lemon2 tbsp vegetable oil2-4 shop brought rotis20g baby leaf spinach, roughly chopped½ red onion, finely sliced100g pomegranate seeds
To serve:Raita (shop bought or made by combining mint sauce and Greek yoghurt)Tamarind chutney (shop bought)
Method
1. Place the paneer fingers in a bowl along with the yoghurt, tandoori masala, salt, turmeric and lemon juice. Give it a good mix to coat the paneer fingers and set aside for 5 minutes to marinate.
2. Heat the oil in a non-stick frying pan/skillet over a medium high heat. When hot, add the marinated paneer fingers and cook for 3-4 minutes, turning regularly until golden brown and starting to crisp up all over.
3. Warm the rotis in the microwave or in a second dry frying pan.
4. To assemble, spread raita over the rotis, then load them up with the chopped spinach and onion. Top with the paneer fingers and a sprinkling of pomegranate seeds, and finally drizzle over tamarind chutney or your chosen sauces and enjoy.
Paneer and peas
Serves: 4
Ingredients
2 tbsp vegetable oil2 large white onions, thinly sliced5cm piece of fresh ginger, peeled and finely chopped or grated4 garlic cloves, finely chopped or grated1 tsp tandoori masala2 tsp ground cumin2 tsp ground coriander2 tsp garam masala½ tsp dried fenugreek leaves½ tsp ground turmeric¼ tsp chilli powder3 tbsp tomato purée1x 400g can chopped tomatoes100g Greek yoghurt250ml water2x 226g blocks of paneer, chopped into large bite-size cubes2 tsp salt1 tsp sugar150g frozen peas
Method
1. Heat the oil in a large non-stick pan over a medium heat. When hot, add the sliced onions and cook for 7-8 minutes, or until golden brown.
2. Add the ginger and garlic, and stir for another 4 minutes, then add the tandoor masala and all of the spices, tomato purée, chopped tomatoes, Greek yoghurt and the water, stir well to combine and cook for 5 minutes
3. Add the paneer, salt and sugar and simmer for a further 5-6 minutes, or until the paneer has softened.
4. Stir in the peas and cook for a final 2 minutes before serving with rice.