Marry Me Paneer Curry

Prep the ingredients

• Crush the cardamom pods, discard the pods and keep the seeds.
• Peel and dice the onions. Dice the paneer. Chop the fresh coriander.

Cook the onions

• Heat a dash of oil in a large frying pan. Add the peppercorns, cardamom seeds and the cinnamon stick, toast for a minute.
• Add the onions and cook gently for 20 minutes until they’re softened and golden brown. You might need to add more oil.

Cook the rice

• Cook the rice according to the packet instructions.

Cook the paneer

• While the onion is cooking prep & cook the paneer: prick the paneer all over with a fork then dice into small cubes. In a bowl combine the paneer, 1/2 of the chilli powder and 1/2 of the garam masala, season with salt.
• Heat a dash of oil in a large frying pan over a high heat. Add the paneer and cook for 5-7 minutes until golden brown.
• Transfer the paneer to a bowl of cold water and leave it to sit while you finish the sauce (this keeps the paneer lovely and soft).

Finish the curry

• To the onions, add the ginger and garlic paste and cook for 2 minutes. Add the remaining chilli powder, ground cumin, turmeric, and the remaining garam masala.
• Stir in the chopped tomatoes, then leave to simmer for 8 minutes. It’s ready when you see the oil starting to split out on the surface. At this stage you can blend it if you prefer a smooth sauce.
• Drain the paneer, then add it to the sauce and heat through. Add the double cream and adjust the seasoning to taste.

Plate Up

• Serve the Marry Me Paneer Curry with the fluffy rice and sprinkle the fresh coriander on top. Enjoy!