🥗 Vegetarian Recipes

Instructions

1. Mix all the marinade ingredients, cut the paneer in cubes and let it sit in the marinade for at least 20 minutes. (20 minutes)
2. Heat up (wok) oil in a frying pan and let the cardamom, cloves, bay leaf and turmeric infuse for 1-2 minutes. (1-2 minutes)
3. Add the onion and cook 5-10 minutes. Add the garlic, chili and spices and cook for 1 minute before adding the paprika. (5-10 minutes)
4. When the paprika softens add the tomato and cook for 15-20 minutes. (15-20 minutes)
5. In the meantime, cook the rice with a bouillon blokje. For basmati rice, put the rice and 1.5x its weight in cold water in a pan. Crumble the bouillon blokje and mix it in. Heat on high heat until it boils then put on a lid and on the lowest heat. After ~8 minutes (or whenever all the water seems absorbed), turn the heat off and let the rice rest with the lid on for at least 10 minutes.
6. Remove as much marinade as possible from the paneer (reserve the marinade) and grill the paneer in the oven at 200C or in a pan.
7. Adjust the taste of the curry with salt and garam masala if needed. Remove the cloves and cardamom seeds if you can find them to avoid biting on it.
8. Serve the curry with the paneer, marinade, rice and/or naan, tandoori carrots (see Sides), and optionally fresh coriander.