|4.00 tablespoon||Sunflower or soya oil|
|1.00 large||Onion; finely chopped|
|1.00||1 inch cube root ginger; peeled and grated|
|4.00 large||Clov garlic; crushed|
|1½ tablespoon||Ground coriander|
|1.00 teaspoon||Ground cumin|
|½ teaspoon||Ground turmeric|
|8.00 ounce||Chopped fresh tomatoes|
|10.00 ounce||Potatoes; cut into 2 inch|
|1.00 pounds||Paneer or cyprus halloumi cheese; cut into 2 inch|
|2.00||Green chillies; whole|
|1.00||Green chilli; seeded and sliced|
|1.00 teaspoon||Garam masala|
|2.00 tablespoon||Chopped fresh coriander|
Heat the oil over a medium heat and fry the onion, ginger and garlic until the onions are caramel brown, 6-7 minutes. Stir frequently. Add the ground coriander, cumin and turmeric. Stir and cook for 1 minute.
Add the tomatoes, stir and fry for 3-4 minutes, reduce the heat slightly and continue to fry for a further 2-3 minutes.
Add the potatoes, salt (1tsp with paneer, 1/2tsp with halloumi as the latter is salty) and 1 pint hot water. Bring to the boil, cover, reduce the heat to low and cook for 10 minutes.
Add the paneer or halloumi and both types of green chillies. Re-cover and cook for 10-15 minutes or until the potatoes are tender.
Add the garam masala and fresh coriander, cook for a minute or two and remove from the heat. Serve with boiled Basmati rice or warmed pitta or naan and a raita.
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