Paneer with Onions - Paneer Piaza

Make the panch phoron

• To make your own panch phoron: Combine 2 tsp fenugreek seeds, cumin seeds, nigella seeds, black mustard seeds and fennel seeds and transfer to an airtight container. If you can't get fenugreek seeds you can replace them with equal parts yellow mustard seeds and fennel seeds (this is not exactly the same flavour profile).

Prep the marinade

• Dice the paneer.
• In a bowl combine the paneer, chill powder, ½ of the cumin, garlic powder, ½ of the honey and black pepper. If you have it, you can add a dash of pomegranate molasses, use 2 tsp per serving. For this recipe we are recommending this substitute for pomegranate molasses - equal parts honey and lemon juice.
• Set aisde the paneer to marinate.

Make the sauce

• Peel and thinly slice the red onions. Slice the chillies in half.
• Heat a glug of oil in a frying over medium heat and add 2 tsp of the panch phoron , fry for 30 seconds.
• Add the red onion and chilies and cook for 8 minutes until softened.
• Stir in the ground turmeric, remaining cumin and honey, coriander, tomato puree and 20ml hot water per serving (e.g. 4 servings = 80 ml). Stir well and cook for 2 minutes.
• Add the paneer, lower the heat, cover the pan with a lid and cook for 6 minutes until the paneer is soft.
• Meanwhile, warm up the chapatti as per packet instructions.

Plate up

• Plate up with the chapatti and enjoy!