Paneer, a firm pressed curd cheese, absorbs this aromatic sauce of spices, rich cashew nuts and tomatoes. Serve with brown rice, roti or hot naan breads.
400 grams paneer, cubed
1 cup edamame beans, cooked
2 tablespoons vegetable oil
1 onion, thinly sliced
1 green capsicum, thinly sliced
1 teaspoon whole cumin seeds
1 teaspoon yellow mustard seeds
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
½ teaspoon ground turmeric
¼ - ½ teaspoon chilli flakes
¼ cup roasted cashew nuts, finely ground
10 cherry tomatoes, halved or 2 large tomatoes, roughly chopped
1 cup water
2 tablespoons cream (optional)
2 tablespoons roughly chopped coriander
sea salt and ground pepper
Heat the oil in a large sauté pan and cook the onion, capsicum, cumin and mustard seeds with a good pinch of salt until tender.
Stir in the garlic, ginger and the spices then the cashew nuts and tomatoes and cook for 1 minute.
Add the water and bring to the boil. Season and simmer gently for 15 minutes.
Add the paneer, beans and cream and simmer for a few minutes until the paneer is hot.
Cook’s Tip: The paneer can be added directly to the sauce or the cubes can be sautéed in a little vegetable oil until golden on both sides then added. The only difference is the finished look of the dish.
Pantry Note: Paneer is available in the chilled section of some supermarkets, Asian and gourmet food stores.