Creamy Tomato and Paneer Curry
- 20 minutes
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Prep time ![]()
Ready in
- 4 portions
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Servings - Easy
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Difficulty
Ingredients
- 2 tbsp vegetable oil
- 1 onion finely sliced
- 3 large garlic cloves sliced
- thumb sized fresh root ginger finely chopped
- 2 tbsp mild curry paste
- 400 g tinned tomatoes chopped
- 1 aubergine cut into 3 cm pieces
- 1 red pepper deseeded cut into chunks
- 226 g pack paneer cubed
- 4 tomatoes quartered
- 100 ml Elmlea single cream
- rice to serve
- handful coriander to serve
- 20 g flaked almonds toasted
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat 1tbsp oil in a large saucepan. Add the onion, garlic and ginger and cook for 10mins until softened. Add the spice paste and cook for 2mins until aromatic. Add the tomatoes, aubergine and pepper and cook for 20mins until softened. Season to taste with sea salt and black pepper.
- Heat the remaining 1tbsp oil in a large frying pan and fry the paneer cubes for 2-3mins until golden. Mix into the tomato curry along with the Elmlea Single.
- Serve with rice and sprinkled with coriander and flaked almonds.
