Chavi’s Grandma’s Paneer Curry (with Atrangi’s Curry Masala Paste)

Servings: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

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INGREDIENTS

•⁠ ⁠200g paneer, cut into cubes
•⁠ ⁠2 tbsp Atrangi Curry Masala Paste
•⁠ ⁠1 x 400ml can coconut milk
•⁠ ⁠1 tbsp oil
•⁠ ⁠Fresh coriander, chopped (for garnish)
To Serve (Optional)
•⁠ ⁠Steamed basmati rice
•⁠ ⁠Warm naan or roti

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Instruction:

1.⁠ ⁠Heat the oil in a pan over medium heat.
2.⁠ ⁠Add 2 tablespoons of Atrangi Curry Masala Paste and cook for 1–2 minutes until fragrant.
3.⁠ ⁠Pour in the coconut milk and stir until well combined.
4.⁠ ⁠Bring to a gentle simmer for 5 minutes.
5.⁠ ⁠Add the paneer cubes and simmer for a further 8–10 minutes until the paneer is heated through and the sauce has slightly thickened.
6.⁠ ⁠Garnish with fresh coriander and serve with basmati rice or warm naan.

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Tips:

•⁠ ⁠Add a handful of spinach or frozen peas during the last few minutes of cooking for extra vegetables.
•⁠ ⁠Like it creamier? Stir in a tablespoon of double cream before serving.
•⁠ ⁠Leftover sauce can be refrigerated for up to 3 days and tastes even better the next day.
•⁠ ⁠The same recipe works beautifully with chickpeas, tofu or cooked chicken instead of paneer.

Family Recipes

Real Ingredients

Curry in a hurry

Nut free

Gut Friendly