I used my paneer in a curry loosely based on this Taste.com.au recipe. This is a perfect weeknight dinner recipe - it's fast, easy, healthy and other than the paneer, uses ingredients that are always in my pantry.
2 garlic cloves, finely chopped
2 tsp fresh ginger, grated or finely chopped
2 tsp ground coriander
1 tsp chilli powder
1 tsp sweet paprika
1/2 tsp ground turmeric
1 tsp cumin seeds
1 tin crushed tomatoes
1 tin chickpeas, drained and rinsed
1 cup frozen peas
1 cup fresh or frozen beans (I used a combination of both)
1/2 tsp garam masala
Dice the paneer into cubes.
Heat half of the ghee in a non-stick frying pan over medium heat and fry the paneer until golden.
Add the remaining ghee in same pan over medium heat and cook garlic and ginger for one minute.
Stir in all spices except garam masala and cook one minute.
Add the tomatoes, fill the tin with water and add this as well, then cook for 5 minutes.
Stir in the chickpeas, peas, beans and paneer, and cook, partially covered, for a further 15 minutes or until vegetables are tender.
Season with salt and pepper to taste.
Stir in the garam masala and serve with either rice or Indian bread such as naan.