Spiced paneer

Spiced paneer

Delicious as an Indian vegetarian main dish or as a side dish for a crowd of diners - from chef Atul Kochar

Difficulty and servings

Easy

Serves 4 as a main, or 6-8 as a side dish

Preparation and cooking times

Total time

Ready in 40-50 minutes

Vegetarian

Vegetarian

Method

  1. Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown - watch out as the oil spits. Scoop it on to kitchen paper.
  2. Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
  3. Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.

Per serving for four

463 kcalories, protein 24.0g, carbohydrate 16.0g, fat 34.0 g, saturated fat 16.0g, fibre 2.0g, sugar 3.0g, salt 3.75 g

Recipe from Good Food magazine, November 2003.

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Latest comments and suggestions

  • 10 December 2007

    flembot rated and commented on this recipe

    5 stars

    Fantastically tasty, the paneer is so versatile, although I would cut down the amount of red and green pepper you put on the top.

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  • 02 January 2008

    asparagus rated and commented on this recipe

    4 stars

    I usually make sag paneer, but this was a great alternative. My family preferred slightly less honey.

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  • 18 June 2008

    Frantic Flapjack rated and commented on this recipe

    4 stars

    This was lovely. Good texture and tasted very fresh. 100% better than a takeway. I also added peas which made it even more colourful.

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  • 18 June 2008

    Anneli rated and commented on this recipe

    3 stars

    This recipe was nice but I think I have heard of better recipes for a similar dish that makes the paneer taste better - I think the paneer would have benefited from cooking in the spices rather than in oil. I added spinach which works well.

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  • 12 August 2008

    Beth rated and commented on this recipe

    3 stars

    My boyfriend really enjoyed this but I found it a bit rich - I added peas as recommended by Frantic Flapjack and thought they added a good contrast.

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  • 09 August 2010

    holds1 rated and commented on this recipe

    5 stars

    I used Halloumi cheese instead and followed others advice and cooked it in the spices rather than in the oil. It was so tastey and full of flavour. Very hot/spicey though so would be fantastic as a side dish rather than the main part of the meal.

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  • 21 October 2010

    John Brolly rated and commented on this recipe

    5 stars

    this I loved, the honey gives it a slight sweetness that is delightful and the peppers and spring onions just make it taste wonderful and fresh :)

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  • 01 December 2010

    twisties rated this recipe

    5 stars

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  • 19 April 2011

    Kathryn rated and commented on this recipe

    3 stars

    Nice but would be nicer with halloumi as the cheese tasted very bland.

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  • 21 July 2011

    indianveggie commented on this recipe

    HI Guy If you didn't notice this is an indian vegitarian dish and halloumi contains rennet therefore not suitable for veggies. The dish is great in its original format as made by Atul.

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  • 21 July 2011

    indianveggie rated this recipe

    5 stars

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  • 06 November 2011

    freshCream commented on this recipe

    i have to be at a pot-luck in half n hour, so Ive just made this, and its actually lovely. didnt take half as long as it says, and the honey really makes this dish. if u cant taste the honey then increase the amount by a drizzle or so, and the dish will transform into something yummy indeed! i also added finely chopped pepper for the crunch, right at the end. and i didnt separately fry the paneer either - who's got the time??? - just threw it in right at the very beginning with the spices. and i added whole cumin seeds at the beginning too, just coz i had some that needed using up. all in all a flexible dish thats quick n easy to prepare.

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Difficulty and servings

Easy

Serves 4 as a main, or 6-8 as a side dish

Preparation and cooking times

Total time

Ready in 40-50 minutes

Vegetarian

Vegetarian

Modern vegetarian main course

Ingredients

TO FINISH

  • small handful of fresh coriander , chopped
  • small knob of ginger , peeled and shredded into matchsticks
  • 1 small red and 1 small green pepper , seeded and finely chopped
  • 3 spring onions , finely shredded
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Per serving for four

463 kcalories, protein 24.0g, carbohydrate 16.0g, fat 34.0 g, saturated fat 16.0g, fibre 2.0g, sugar 3.0g, salt 3.75 g

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