Paneer Tomato Curry with Indian and Thai Flavors

More often than not, when I cook with paneer cheese it usually is an Indian-style dish, although I did once make a Thai Massaman curry with paneer cheese that certainly will be making an appearance again in the near future at the table.

This time, I went with a fusion dish, mixing up typical Indian spicing with prominent Thai flavors. It was a match made in heaven.

As I was experimenting with different flavors, I also experimented with the other components of the menu. I served it up with some north African millet patties and classic tarka dal. The sauce of the paneer curry was scooped over some of the millet patties and the tarka dal shone in the legume role. It all worked and the cook and her dining companions were more than satisfied.

Paneer Tomato Curry with Indian and Thai Flavors

Recipe by Lisa Turner Cuisine: Indian/Thai Published on November 28, 2013 Tender pieces of paneer cheese simmered in a simple, tangy and zesty tomato curry seasoned with a blend of Indian and Thai seasonings Preparation: 30 minutes Cooking time: 30 minutes Print this recipe Ingredients: 14 oz (400 g) paneer cheese, cut into cubes 2 tablespoon olive or sesame oil 1 large shallot, finely chopped 1 clove garlic, minced 1 to 2 Thai red chilies, seeded and finely chopped 1 teaspoon ground cumin 1 tablespoon ground coriander 1/4 teaspoon ground cayenne 3 plum tomatoes, finely chopped small handful of dried curry leaves, crumbled 1 teaspoon dried oregano (optional) 1 tablespoon red Thai curry paste, or more to taste 1 red bell pepper, seeded and chopped 1 tablespoon tamari (soy) sauce 1/2 teaspoon sea salt, or to taste Instructions: Heat the oil in a large non-stick pan over medium heat. When hot, add the shallot, garlic and chilies to the pan. Stir and fry for a few minutes until the shallot begins to soften. Now add the ground spices to the pan and stir for another minute. Add the tomatoes to the pan, along with the curry leaves and oregano if using, and simmer until the tomatoes begin to thicken — about 10 minutes. Stir in the Thai curry paste and red pepper and cook, stirring often, for another 10 minutes. Add the tamari, stir well, and then add the paneer cubes. Gently cook, stirring often, for another 5 minutes. Taste for seasoning and add salt accordingly. Serve hot. Makes 4 to 5 side servings

Other paneer dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Beans with Paneer Cheese
Paneer Mushroom Masala
Butter Paneer Masala
Mattar Paneer

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl