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Ras el hanout Paneer Curry

A aromatic take on Paneer Curry, built on ras el hanout and finished the way we like it. Ready in about 2 hr 15 min and easily enough for 4 people.

4.7 from 3,931 cooks
Prep15 min
Cook120 min
Serves4
LevelAdvanced
Free to cook
Ras el hanout Paneer Curry
Method

How to cook it

Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the paneer dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the paneer and bake until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the dried apricots and the rest of the ras el hanout flavours, letting them cook out for a minute until fragrant.

Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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