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75p eachPaneer is an extremely versatile Indian cheese and an amazing sponge for big flavours, though if you are vegan, you can use tofu instead and oil in place of ghee in this recipe by Ravinder Bhogal. The charred corn adds a wonderfully smoky note to the whole dish. If you prefer, you can swap in 200g defrosted frozen sweetcorn instead of the corn cobs – just char it for 5 minutes rather than 15.
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Heat a griddle pan until hot. Brush the corn cobs with 1 tbsp melted ghee and cook for about 15 minutes, turning frequently, until charred. Set aside to cool.
Meanwhile, heat a large casserole dish, kadhai or wok over a medium-high heat and add 1½ tbsp ghee. When hot, add the chunks of onion and pepper plus the cashews; stir fry until the cashews are golden (3-4 minutes). Line a plate with kitchen paper, then use a slotted spoon to remove the vegetables and nuts from the pan and drain on the lined plate.
Add the remaining 1½ tbsp ghee to the same pan and heat over a medium heat. Once hot, add the spices and let them sizzle before adding the chopped onion. Cook over a low heat until softened (5-7 minutes). Next add the garlic, ginger and chillies and cook for a minute or so until aromatic. Stir in the passata and turmeric and cook over a low heat for 5-6 minutes, then add the paneer and peppers, onions and cashews; season and mix. Cover and cook for 5 minutes. Meanwhile, using a sharp knife, cut the kernels from the corn cobs and stir into the paneer. Cover and cook for another 2 minutes, then take off the heat and transfer to a warm serving dish. Scatter with coriander and serve with naan. Take care to avoid the whole spices.
Typical values per serving when made using specific products in recipe
Energy | 2,954kJ/ 708kcals |
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Fat | 43g |
Saturated Fat | 23g |
Carbohydrates | 51g |
Sugars | 15g |
Fibre | 6.9g |
Protein | 26g |
Salt | 1.1g |
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