Cheese in a curry if you've never tried it might sound strange but paneer is not cheddar. If you've ever tried halloumi, it's a similar idea. It holds it's shape, doesn't melt and, although I keep meaning to try it but never have, it's even possible to make at home.
Saag Paneer - Serves 1
80-100g, 3-4oz Paneer
2 tsp Gram flour (or plain flour)
2 tbsp oil
For the sauce
1 tsp oil
1/2 onion grated or finely chopped in a food processor
1 tsp grated or chopped ginger
1 clove garlic, chopped
1/2 tsp ground coriander
2 tsp mango chutney
1/2 tsp turmeric
1/2 tin chopped tomatoes (approx 200g, 7oz)
50-100ml, 1.5-3 fl oz water
1 dried chilli
40g, 1.5oz frozen spinach
1/2 tsp garam masala
A handful of fresh coriander (cilantro)
Grate the onion and fry with the tsp of oil until browning.
In the meantime, cut the paneer into approx 1-2cm, around half an inch, cubes. Dust in the flour. (Any left over from the pack can be frozen. It freezes really well, just defrost before cooking.)
Once the onion is browned, add the cumin, ginger, garlic, ground coriander, turmeric, crush the chilli into the pan and give a stir. Then add the tomato, water and chutney.
Bubble away for 10 minutes adding further water if needed. It should be reasonably thick by the end of the cooking time.
While the sauce is cooking, fry the dusted paneer in the oil until browned drain for a couple of minutes on kitchen roll.
Once the sauce cooking time is up, add the spinach and fried paneer with a little water if needed. Bubble away until the spinach is melted and cooked and the paneer heated through.
Once the sauce is ready, stir in coriander, garam masala and a little salt if liked. Serve with rice or chapattis.
I have linked this up to Flashback Friday