A creamy paneer curry for two, made entirely in the air fryer! Crispy paneer is drenched in a sweet, mild cream sauce. This is a base recipe with lots and lots of variations to try to suit your own tastes and the contents of your fridge!
¼tspsmoked paprika, + a little more for sprinkling on the paneer
First, make the sauce. Place the tomatoes (cut side up) and the onion in a small pan within the frying basket. Cook at 160C for about 25mins until soft and a little charred. Add garlic, ginger, butter and spices and mix through. Cook for another 5 mins. Then puree everything with the cream, either in the dish with an immersion blender or by transferring everything to a food processor. (If you are transferring to puree, put it back in the pan when you're finished). Cover and set aside.
Toss the paneer cubes with a little olive oil and a sprinkling of smoked paprika, then place in the air fryer (directly in the air fryer basket - not in the dish you cooked the sauce ingredients in). Turn up the heat to 200C and cook for about 10 minutes, until it's all browned.
Add the paneer cubes to the sauce and return the pan to the air fryer for 3-5 minutes or so, until everything is nicely warmed up,
Serve with rice and/or naan.
Adding Vegetables:Firmer vegetables that roast well, like mushrooms, peppers, small cubes of squash: Add in at Step 2. Cook alongside the paneer. Vegetables that need to cook but might burn like broccoli or cauliflower: Add in at Step 2 about 5 minutes before the paneer is ready.Small fozen vegetables like peas, corn, carrots: Add in at Step 3, they will defrost while the curry cooks for that final 5 minutes.Fresh greens: Add in at Step 3, they will wilt while the curry cooks for that final 5 minutes.