Goan Paneer Xacuti

Prep the ingredients

• Soak the fresh chillies in warm water for 10 minutes.
• Meanwhile, peel and thinly slice the onion. Dice the paneer. Juice the lemon. Break the cinnamon stick into small pieces.

Make the xacuti spice mix

• Heat a large frying pan over a medium heat and dry roast the desiccated coconut until it starts to brown. Remove the pan and set aside.
• In the same pan, dry roast the ground coriander, cumin seeds, cinnamon stick, black peppercorn, fennel seeds and cloves, stir frequently for 1-2 minutes until they smell fragrantly. Then add the poppy seeds and toast for 2 more minutes, stirring frequently. Leave to cool.
• Add the soaked fresh chillies (you can remove the seeds if you prefer less heat), toasted desiccated coconut and spices into a blender, add a splash of water and whizz into a thick paste.

Cook the curry

• Heat a dash of oil in a frying pan over a medium heat. Add the onions and fry for 10 minutes until they start to turn light brown.
• And the ginger and garlic paste and cook for 5 minutes on a low heat.
• Now add the xacuti spice mix and stir fry for 5 minutes, stirring frequently so that it doesn’t stick. Turn the heat up slightly after 5 minutes and add about 50ml of water per serving (so if you’re cooking for 4 people, 200ml). Scrape off all the spices from the pan and stir to combine, you can add more water if you want a looser sauce.
• Add the paneer and mix well. Add another 50ml water per serving, lower the heat and leave to simmer for 20 minutes.
• Add the lemon juice and simmer for a few more minutes.
• While the curry is finishing, warm up the naans as per packet instructions.

Plate Up

• Serve the Goan Paneer Xacuti with the naans and fresh coriander.