From deep-fried treats to curry: Ways to cook Paneer

Paneer is so versatile that it can be smothered in spinach as it is in deep-fried pakoras, or buried in a rich curry sauce.

Paneer, as we know it, is easily available in supermarkets these days. If you’re making it at home, use full-fat milk: bring a litre to a boil, lower the temperature, add the juice of one small lemon and stir until the milk curdles. Remove from the heat, leave to cool for 10 minutes, then strain through a muslin cloth and squeeze out all the whey.

Palak Paneer

350g spinach (washed)
1 heaped tsp cornmeal flour
4 tsp ghee
1 tsp cumin seeds
7 tsp (15g) peeled and finely chopped ginger
3½ tsp (10g) peeled and finely chopped garlic
120g white onion, peeled and finely chopped
3 green bird’s eye chillies, finely sliced, seeds and all
1 tsp salt
1 tsp ground turmeric
1 tsp heaped garam masala
1 tsp ground cumin
200g paneer, diced into chunks

Add paneer to the spinach mix, cook for three or four minutes more, until the paneer is soft and the spinach is nice and smooth, and serve with roti or paratha.

Shahi Paneer

For the marinade:
1 tsp peeled and grated ginger
1 tsp peeled and grated garlic
1 tsp tandoori masala
3 tsp water
200g paneer, diced into chunks
2 tsp sunflower oil (or ghee or butter)

For the sauce:
3 tsp ghee
2 tsp peeled and grated ginger
1 tsp peeled and grated garlic
1 tsp salt
2 tsp caster sugar
1 tsp tandoori masala
1 tsp garam masala
1 tsp red chilli powder
1 tsp ground turmeric
2 tsp methi (dried fenugreek leaves)
6 green cardamom pods, crushed
1 x 400g tin tomatoes, pureed
100ml single cream
50g cashew nuts, soaked in 100ml water and blended into paste

Chilli paneer

For the marinade:
200g paneer, diced into chunks
3 tsp (8g) peeled and grated ginger
3 tsp (8g) peeled and grated garlic
1 tsp red chilli powder
1 tsp ground cumin
1 tsp ground coriander
4 tsp dark soy sauce
1 tsp honey

For the base:
6 tsp sunflower oil
1 tsp panch phoron 
2¼ tsp (6g) peeled and thinly sliced garlic
200g red onion, (peeled and thinly sliced)
3-4 green bird’s eye chillies, (finely chopped, seeds)
1 tsp salt
2 tsp tamarind chutney
½ tsp ground turmeric
1 tsp ground cumin
1 tsp honey
4 tsp soy sauce
2 tsp tomato puree
6 mixed sweet peppers, (seeds removed, roughly diced into chunks)

Paneer pakoras with mint and coriander chutney

For the batter:
75g gram (chickpea) flour
1 tsp salt
1 tsp garam masala
½ tsp ground turmeric
1 tsp chilli powder
Sunflower oil, (for frying)
Chaat masala, (to serve)

For the marinade:
1 tsp ground cumin
½ tsp chaat masala
220g paneer block (cut in half through the middle, then into square slabs) 

For the chutney:
25g fresh mint
20g fresh coriander, (chopped)
2 green bird’s eye chillies (roughly chopped)
50g green apple (peeled, cored and cut into small dice)
40g red onion (peeled and diced small)
½ tsp salt
1 tsp caster sugar
Juice of ½ lemon
50-60ml water
2 tsp olive oil