I really love this curry even though I’m not that crazy about paneer. Somehow, it just seems to work.
I tried spicy paneer masala balti just like it for the first time in our local balti restaurant. The chef there is still quite secretive about his recipes so I had to experiment. I do love experimenting!
You will need to make my base curry sauce for this one. It is after all a UK curry house style recipe. I have two curry sauce recipes – the small version and a larger version. If you have the freezer space, I recommend make the larger batch as it does freeze well.
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- 500g Paneer cheese cut into 1cm sized cubes
- Vegetable oil for deep frying
- 2 tablespoons garlic and ginger paste
- 4 green chillies - finely chopped
- 1½ tablespoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- 600ml curry sauce - heated
- 1 small bunch of fresh coriander - finely chopped
- 50g unsalted butter
- Salt and pepper to taste
- Start by frying your paneer.
- Heat about an inch of vegetable oil in a large frying pan.
- The oil is hot enough when you add one cube of the paneer and it immediately begins to sizzle in the pan.
- Add more of the cubes and fry until the cubes are toasted and nicely browned. You may need to do this in batches.
- Remove the cubes to a paper towel to absorb the excess oil.
- Retain the remaining oil for future uses but leave about two tablespoons of the oil in the pan.
- Over medium high heat, add the garlic and ginger paste to the remaining oil and fry for about 30 seconds while stirring continuously.
- Now add the chopped green chillies and fry for a further 20 second or so.
- Pour in the ground spices and the tomato paste.
- Again, stir to combine all the ingredients and then pour in the curry sauce. It is best to add the curry sauce hot rather than cold.
- Bring the curry up to a simmer and then add the butter and half of the chopped coriander leaves and stir until the butter is melted.
- Throw in your fried paneer cubes and season to taste with salt and pepper.
- You can eat the curry immediately but it will taste even better if you allow it to sit for about 30 minutes and then reheat just before serving.