Paneer Masala with Ghee & Pappadams
Warm up with a creamy spinach and paneer masala. Top off this comforting curry with pappadams fried in ghee for extra crunch and authentic flavour.
Ingredients
- 3/4 cup unsalted cashews, (plus extra chopped to serve)
- 3/4 cup pure ghee
- 400 grams paneer cheese, cut into 4 pieces each
- 1 brown onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1 teaspoons ground cumin
- 1/4 cup tikka masala curry paste
- 3 tomatoes, coarsely chopped
- 60 grams baby spinach
- 8 Plain Pappadams
- 3/4 cup unsalted cashews, (plus extra chopped to serve)
- 3/4 cup pure ghee
- 400 grams paneer cheese, cut into 4 pieces each
- 1 brown onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1 teaspoons ground cumin
- 1/4 cup tikka masala curry paste
- 3 tomatoes, coarsely chopped
- 60 grams baby spinach
- 8 Plain Pappadams
- Step 1 of 4Place cashews and 1 cup boiling water in a bowl. Stand for 10 minutes. Place cashew mixture in a food processor. Process until smooth.
- Step 2 of 4Heat 1 tbs ghee in a large frying pan over high heat. Add half the paneer. Cook for 1 minute on each side or until light golden. Transfer to a plate. Repeat with another 1 tbs ghee and remaining paneer.
- Step 3 of 4Heat 1 tbs remaining ghee in same pan over medium heat. Cook onion and garlic, stirring, for 2 minutes or until softened. Add cumin and cook for 1 minute or until fragrant. Add paste, tomato, cashew mixture, paneer and 1/4 cup water, and bring to the boil. Simmer, uncovered, over medium-low heat for 10 minutes or until sauce thickens slightly. Stir in 3/4 of the spinach.
- Step 4 of 4Heat remaining ghee in a medium saucepan over high heat. Cook pappadams,1 at a time, for 5 seconds or until expanded and cooked through. Transfer to a paper towel-lined plate. Top curry with remaining spinach and extra cashews. Serve with pappadams.
Method
- Step 1 of 4Place cashews and 1 cup boiling water in a bowl. Stand for 10 minutes. Place cashew mixture in a food processor. Process until smooth.
- Step 2 of 4Heat 1 tbs ghee in a large frying pan over high heat. Add half the paneer. Cook for 1 minute on each side or until light golden. Transfer to a plate. Repeat with another 1 tbs ghee and remaining paneer.
- Step 3 of 4Heat 1 tbs remaining ghee in same pan over medium heat. Cook onion and garlic, stirring, for 2 minutes or until softened. Add cumin and cook for 1 minute or until fragrant. Add paste, tomato, cashew mixture, paneer and 1/4 cup water, and bring to the boil. Simmer, uncovered, over medium-low heat for 10 minutes or until sauce thickens slightly. Stir in 3/4 of the spinach.
- Step 4 of 4Heat remaining ghee in a medium saucepan over high heat. Cook pappadams,1 at a time, for 5 seconds or until expanded and cooked through. Transfer to a paper towel-lined plate. Top curry with remaining spinach and extra cashews. Serve with pappadams.
Method
- Step 1 of 4Place cashews and 1 cup boiling water in a bowl. Stand for 10 minutes. Place cashew mixture in a food processor. Process until smooth.
- Step 2 of 4Heat 1 tbs ghee in a large frying pan over high heat. Add half the paneer. Cook for 1 minute on each side or until light golden. Transfer to a plate. Repeat with another 1 tbs ghee and remaining paneer.
- Step 3 of 4Heat 1 tbs remaining ghee in same pan over medium heat. Cook onion and garlic, stirring, for 2 minutes or until softened. Add cumin and cook for 1 minute or until fragrant. Add paste, tomato, cashew mixture, paneer and 1/4 cup water, and bring to the boil. Simmer, uncovered, over medium-low heat for 10 minutes or until sauce thickens slightly. Stir in 3/4 of the spinach.
- Step 4 of 4Heat remaining ghee in a medium saucepan over high heat. Cook pappadams,1 at a time, for 5 seconds or until expanded and cooked through. Transfer to a paper towel-lined plate. Top curry with remaining spinach and extra cashews. Serve with pappadams.