Paneer curry and roti

1. 1

   To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms - you may need to add a little extra water. Turn onto a floured board and knead for 3-4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20-30 minutes.

2. 2

   Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20-30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked.

3. 3

   Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside.

4. 4

   To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1-2 minutes, stirring constantly until the onion is soft and sticky.

5. 5

   Tip the spiced paneer into the sauce and gently warm through for 1-2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.