Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4.00 tablespoon | Sunflower or soya oil |
| 1.00 large | Onion; finely chopped |
| 1.00 \N | 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 \N | ; cubes |
| 1.00 pounds | Paneer or cyprus halloumi cheese; cut into 2 inch |
| 1.00 \N | ; cubes |
| 2.00 \N | Green chillies; whole |
| 1.00 \N | Green chilli; seeded and sliced |
| 1.00 \N | ; lengthways |
| 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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