This is a really easy way to prepare paneer. Paneer doesn’t have a lot of flavour on its own but when teamed with this simple spicy sauce it is delicious. I like to serve this over a little rice or wrap the hot paneer and sauce into warmed naans or chapattis. If you really want this to taste like an Indian dish, try sprinkling dried fenugreek leaves over the top with some dried chilli flakes. This time, I decided to use up some dried oregano and thyme I had from my garden and it was so good!
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- 3 tablespoons rapeseed oil
- 2 large cloves garlic - finely sliced
- 400g chopped tomatoes
- 1 teaspoon chilli powder (more or less to taste)
- 200g paneer - plain or marinated for 20 minutes in oil, garlic and chilli
- 2 large tomatoes - sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried chilli flakes
- Salt and pepper to taste
- Pre-heat your oven to 200c (400f)
- Heat the oil in a frying pan over medium high heat.
- When visibly hot, toss in the garlic slivers and sauté until lightly browned.
- Pour in the chopped tomatoes and chilli powder to tastes and simmer for five minutes. Add salt and pepper to taste.
- Pour the chopped tomatoes into one or two oven proof dishes and arrange the paneer and tomatoes as shown on top of the tomato sauce. Sprinkle the oregano and thyme over the top.
- Place in the oven and bake for 30 to 40 minutes until the exterior of the paneer is browned in the cheese is soft inside.
- Sprinkle with the dried chilli chilli flakes to serve.
The pan and pot used in this recipe were sent to me to try by Zanussi Cookware UK. I am over the moon with the quality of these products so you will be seeing a lot more of them in my posts. If you would like more information, please click here.