Mustardy paneer curry
Here we use wholegrain mustard to bump up the flavours of paneer, ginger, garlic and green chilli
- cold-pressed rapeseed oil or other flavourless oil for frying
- block of paneer cubed
- 1 tbsp finely grated ginger
- 1 garlic clove crushed
- 1 green chilli sliced
- ½ tsp black mustard seeds
- ½ tsp ground turmeric
- 1 tsp kashmiri chilli powder
- 1 tsp ground cumin
- 1 tbsp wholegrain mustard
- 5 tbsp thick greek yogurt (10% fat is best)
- basmati rice cooked to serve
- naan to serve
- coriander to serve
- Heat 1-2 tbsp of oil in a large frying pan, then fry the paneer until golden all over. Scoop out, then drop into a bowl of warm water while you make the sauce.
- Cook the ginger, garlic and chilli in the same pan, stirring for 2-3 mins until fragrant. Add the mustard seeds, turmeric, chilli powder and cumin, then cook for 1 min. Add back the paneer and stir to coat in the spices. Add 100ml of water and the mustard, bring to a gentle simmer and cook for 5 mins. Stir in the yogurt a little at a time and gently heat through. Add another splash of water if needed to loosen, then serve with rice, bread and coriander sprinkled over.
- cold-pressed rapeseed oil or other flavourless oilfor frying - 1 tbsp finely grated ginger - ½ tsp black mustard seeds
- 1 tsp kashmiri chilli powder - 1 tbsp wholegrain mustard
- 5 tbsp thick greek yogurt (10% fat is best) - basmati ricecooked to serve - step 1Heat 1-2 tbsp of oil in a large frying pan, then fry the paneer until golden all over.
Scoop out, then drop into a bowl of warm water while you make the sauce. - step 2Cook the ginger, garlic and chilli in the same pan, stirring for 2-3 mins until fragrant.
Add the mustard seeds, turmeric, chilli powder and cumin, then cook for 1 min. Add back the paneer and stir to coat in the spices. Add 100ml of water and the mustard, bring to a gentle simmer and cook for 5 mins.
Stir in the yogurt a little at a time and gently heat through. Add another splash of water if needed to loosen, then serve with rice, bread and coriander sprinkled over.
