Tandoori Spiced Paneer Curry

I wanted to create a vegetarian version of my Tandoori Spiced Butter Chicken for my lovely friends next door.  They’re also into healthy eating so I took out the butter and chicken and replaced with oil and paneer.

 In Fia’s words – ‘it was delish!’

Tandoori Spiced Paneer Curry

Serves: 2

Preparation & Cooking Time: 75 minutes

Ingredients - Stage 1 - Tandoori Paneer

200g paneer cubes
1 pinch salt
½ tsp lemon juice
½ tsp garlic & ginger paste
½ tsp Mum's Mixed Powder (see separate recipe)
1 tsp tandoori masala powder (I used a brand which had a red colouring to it)
½ tbsp oil

(optional: If you like the look of the traditionally red Tandoori dishes and the spice does not look red, add a pinch of food colouring)

Ingredients - Stage 2 - Tandoori Spiced Creamy Gravy

1 tbsp oil
1 small cinnamon stick, washed
1 bay leaf, washed
1 clove garlic, crushed & chopped
1 medium onion finely chopped
Pinch of salt
½ tsp Mum's Mixed Powder (see separate recipe)
1 tsp tandoori masala powder
half cup water
handful coriander, washed & chopped
half cup cream / 170g can of cream


Preparation - Stage 1 - Tandoori Paneer

1. Preheat oven to 400F/200/gas mark 6.

2. Place all stage 1 ingredients in a bowl and mix well. Cover and leave to marinade for minimum of 15 minutes.

  
3. Line a baking tray with foil. Place the paneer pieces on the tray, evenly spaced out. (If you are cooking for more than 2 it may save time to put the paneer on skewers which have been soaking for 30 mins in water prior to this step – this will make it quicker to turn all the pieces over.)

4. Place tray in oven. Roast the paneer until all sides have faced the bottom of the tray (approx 10 minutes). Use spray oil to keep pieces moist if necessary).

 
Preparation - Stage 2 - Tandoori Spiced Creamy Gravy

5. Heat oil in pan over low-moderate heat. Just before adding to heated oil, break cinnamon stick in half and tear bay leaf in half. Let them cook in oil for approx 1 minute.

6. Add garlic and stir till golden. Then, add onions and stir well. Cover pan and turn heat down to lowest temperature. Simmer (stirring occasionally) for 5 minutes until onions softened and translucent.

  

7. Add salt, spices and stir well. Cover and simmer for 10 minutes, stirring occasionally.

  
8. Increase heat to moderate and add quarter cup of water. Stand by pan and stir continuously for approx 2-5 minutes until water has evaporated.


   

9. Add the paneer and stir well. Cover and simmer on low heat for 5 minutes.

 

10. Add the remainder quarter cup of water and increase heat to bring to boil. Once boiled, simmer on moderate heat until gravy is the consistency you like (approx 5 minutes).

11. Add the chopped coriander, stir well and add cream.  Simmer for further 5 minutes and remove from heat.

 

Enjoy with rice, quinoa or any type of bread!

To turn it into a low carb dish, leave the cream out and eat with quinoa.