National Curry Week Special ~ Quick Aachari Paneer Recipe with Kingfisher Beer


It's no secret that the British people love a good curry. There are so many Indian restaurants and curry houses, the curry scene in the UK is thriving. But recently I was chatting with a British friend who said that even though he loves curries and often does take-aways, he doesn't feel confident cooking one. All those spices involved in making curries and the long cooking time intimidate him. Also since he doesn't know whether he will be cooking curries regularly, he doesn't want to buy bottles of spices and waste them. Fair enough, I told him how when I first started cooking I used to use just a few basic spices and all my curries used to taste more or less the same. We had a good laugh over our kitchen disasters over the years and how we have evolved as cooks. Of course over the course of the conversation I promised to share a few cheat curry recipes which do not have long ingredient lists yet taste good. This is the first of those recipes. Cheat aachari paneer made quickly and with just a few ingredients and no spices.

Don't look so surprised, curry with spices might be difficult to pull off and we are not going to do that. We will just cheat our way through and use a splendid short cut.

Aachari Paneer Ingredients

1. 300 grams full fat paneer, cut into big chunks
2. 1 table spoon of ginger& garlic paste
3. 2 medium tomatoes, chopped in small pieces
4. 3 table spoons of oil and masala from Ahmed's Mixed Pickle, you can use any pickle you have at home, I love Ahmed's pickles which is easily available in the UK 
5. Salt to taste
6. 2 green chillies, snapped in the middle
7. Chopped coriander for garnish

Method

In a big frying pan, add the oil and spices from the pickle, heat it up for a couple of minutes
Then add the chopped tomatoes and the ginger & garlic paste, mix well and fry for 6/7 minutes, break the tomato pieces while stirring
If the paste starts sticking on the base of the pan, sprinkle a little water
Once the ginger & garlic paste is cooked, the oil will start to separate on the sides
Time to add the salt and the green chillies
Once the salt has been added, do a quick taste check and then add the paneer pieces, coat the paneer in the masala and let the paneer fry for 5/6 minutes
Pour about half to three fourth cup of water, cover the pan and let the masala come to a boil. about ten minutes
Switch off the heat, sprinkle some chopped coriander and the paneer is ready to be served with some rotis or parathas
We love eating this spicy curry with chilled Kingfisher beer. The beer works great cutting through the spiciness of the paneer and is very refreshing.


Thanks to Kingfisher company for the beers. 

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