Paneer & potato curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ; cubes | |
| 1.00 | pounds | Paneer or cyprus halloumi cheese; cut into 2 inch |
| 1.00 | ; cubes | |
| 2.00 | Green chillies; whole | |
| 1.00 | Green chilli; seeded and sliced | |
| 1.00 | ; lengthways | |
| 1.00 | teaspoon | Garam masala |
| 2.00 | tablespoon | Chopped fresh coriander |
Directions
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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