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Rukmini Iyer’s easy recipe for quick-fried paneer curry with tomatoes, ginger and cream | Quick and easy
news.movim.eu / TheGuardian · Monday, 11 March - 13:00
A cheat’s version of malai kofta , in which you blend readymade paneer with coriander and spices, roll it into balls, then deep-fry before immersing them in a creamy curry
This is a week-night take on my mum’s incomparable malai kofta , for which you blend homemade paneer with coriander and spices until fluffy, roll the mixture into balls, then deep-fry and serve with a spiced cream sauce. In this version, you quickly fry shop-bought paneer and serve it with a similar sauce that includes peas for colour and some other veg. My top tip, which comes from food writer Roopa Gulati , is that you can improve shop-bought paneer no end by giving it a quick soak before use – it rehydrates and has a lovely, fluffy texture, rather than bouncing off the plate when you try to stab it with a fork.
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