- For the paneer:
- 2 litres Woolworths lactose-free full-cream Ayrshire milk
- 1/4 t ground turmeric
- to taste salt
- 1 lemon, juiced
- 1 onion, chopped
- 1 T ghee
- 2 garlic cloves, finely chopped
- 2.5cm piece ginger, peeled and grated
- 1 carrot, roughly chopped
- 4 curry leaves
- 50 g Woolworths butter chicken Indian curry paste
- 1 T tomato paste
- 1 can whole unpeeled cherry tomatoes
- pinch sugar
- 1 400ml can coconut milk
- 150 g red lentils
- 1 cup fresh vegetable stock
1. To make the paneer, pour the milk into a saucepan, add the turmeric and salt and bring to a gentle boil. Add the lemon juice and remove from the heat, stirring continually. Stir until the curds and whey separate (if they don’t, add more lemon juice or a splash of vinegar).
2. Allow the paneer to stand for 10 minutes (or longer if you have time), stirring occasionally, allowing more separation of the curds and whey. Strain through a muslin cloth. Compress the curds under a heavy pot,
or squeeze tightly into a ball.
3. To make the curry, fry the onion in the ghee until translucent. Add the garlic, ginger, carrot and curry leaves. Once fragrant, add the curry paste and tomato paste. Cook for 2–3 minutes.
4. Add the remaining ingredients and simmer for 20 minutes, or until the lentils are cooked. Slice the paneer and stir through the curry.
Cook's note: “My husband and I often make this super- simple paneer curry. We make our own paneer from scratch (using either regular or lactose-free milk) while the sauce thickens, adding it once the sauce is thick and fragrant. We sometimes add red lentils to stretch it a bit. Feel free to leave out the coconut milk if you want a lighter dish. Serve it with wild brown rice for a healthy spin, otherwise rotis or poppadoms.” - Amy Ebedes
Photographer: Toby Murphy