Creamy paneer and veg curry

By Jamie Oliver
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The concept of grilling here is super important as you want your paneer and veg to get nice and charred. Take the same time over it as you would with meat cookery and you’ll have something truly special on your hands.



  • 200 grams of paneer cheese
  • 6 mixed-colour fresh chilies
  • 2 mixed-colour peppers
  • 2 red onions
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of cumin seeds
  • 1 heaped teaspoon of garam masala
  • 1 heaped teaspoon of paprika
  • 1/2 bunch of fresh curry leaves (15 g)
  • 4 cloves of garlic
  • 5-centimetre piece of ginger
  • 1 lemon
  • 1 tablespoon of olive oil
  • 2 tablespoons of groundnut oil
  • 1/2 head of cauliflower (400 g)
  • 50 grams of whole blanched almonds
  • 1 x 400-gram tin of quality plum tomatoes
  • 1 x 400-gram tin of chickpeas
  • 1 x 400-gram tin of light coconut milk
  • 1 tablespoon of mango chutney


  • 2 carrots
  • 1 cucumber
  • 1/4 red cabbage
  • 1/4 white cabbage
  • 5-centimetre piece of ginger
  • 1 lime
  • 1/2 bunch of fresh coriander (15 g)


  • 1 mug of self-raising flour
  • 1 tablespoon of black mustard seeds
  • 50 grams of creamed coconut


  1. Drizzle one tablespoon of olive oil into a large roasting tray, then sprinkle over a pinch of sea salt and black pepper, the turmeric and cumin seeds. Finely grate over the lemon zest and squeeze in the juice.
  2. Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chilies.
  3. Break the cauliflower into florets and cut the paneer into 2.5-centimetre cubes, then add to the tray and toss everything together. Thread the ingredients onto skewers, alternating as you go – soak your skewers first, if using wooden ones.
  4. Preheat the grill to full whack, then cook the skewers for 15 minutes, or until golden and gnarly, turning regularly.
  5. Drizzle one tablespoon of groundnut oil into a large non-stick frying pan over medium heat, pick in the curry leaves and fry until crispy, then remove to a plate, leaving the flavoured oil behind.
  6. Peel and roughly chop the remaining onion, the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for five minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.
  7. Pour the sauce back into the pan, add the chickpeas, most of the coconut milk and the mango chutney, then season to perfection and simmer for 10 minutes, or until thickened.
  8. To make the salad, trim the carrots, cucumber and cabbages as necessary, then coarsely grate on a box grater. Peel and finely grate the ginger, then place it all on a platter, squeeze over the lime juice and pick over the coriander leaves.
  9. To make the pancakes, combine the flour and one mug of water in a bowl with the mustard seeds. Grate in the creamed coconut and whisk well. Place a small non-stick frying pan on medium heat, rub with a little groundnut oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for two minutes, or until lightly golden, then stack up on a serving plate and repeat with the remaining batter.
  10. Cut the paneer and veg from the skewers straight into the curry, simmer for a further 10 minutes, then drizzle over the remaining coconut milk and sprinkle with the crispy curry leaves. Toss the salad together, then bring everything to the table, and tuck in.


If you want to take your salad to the next level, try adding some sliced fresh mango and a scattering of pomegranate seeds – delicious!

Nutritional information (per serving)
Calories: 418, Fat: 22.7 grams, Saturated fat: 11.3 grams, Protein: 18.1 grams, Carbohydrates: 38.1 grams, Sugar: 15.2 grams, Salt: 0.6 grams, Fibre: 6.4 grams, Weight of portion: 487

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