Curry · FIRST EDITION

Golden paneer & pepper curry

Golden cubes of paneer and sweet peppers in a tomato sauce finished with cream.

45 minutes · Serves 2

Centrepiece dishes and slower meals for a dinner or brunch worth gathering for.

Serving inspiration · stock photograph

If a creamy curry is a favourite, paneer gives you a mild cheese that keeps its shape in the sauce.

Here’s how.

1
Brown the paneer
Heat half the oil in a non-stick pan. Brown paneer over medium heat for 5–6 minutes, turning gently, then move to a plate.
2
Soften the vegetables
Add remaining oil, onion and pepper to the pan. Cook for 8–10 minutes until soft. Stir in ginger, garlic and spices for 30 seconds.
3
Simmer the sauce
Add tomatoes and salt. Simmer for 12–15 minutes, stirring and crushing the tomatoes with a spoon. Meanwhile cook rice following the packet.
4
Finish gently
Turn heat low, stir in cream and return paneer to the pan. Heat gently for 3–4 minutes, loosening with a little water if needed, then serve with rice.

Paneer should brown lightly and stay tender inside. Use a non-stick pan and turn it gently.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.