Paneer and potato curry

Yield: 4 servings

Measure Ingredient
4 tablespoons Sunflower or soya oil
1 large Onion; finely chopped
1 \N 1 inch cube root ginger; peeled and grated
4 larges Clov garlic; crushed
1½ tablespoon Ground coriander
1 teaspoon Ground cumin
½ teaspoon Ground turmeric
8 ounces Chopped fresh tomatoes
10 ounces Potatoes; cut into 2 inch
\N \N ; cubes
1 pounds Paneer or Cyprus halloumi cheese; cut into 2 inch
\N \N ; cubes
2 \N Green chillies; whole
1 \N Green chilli; seeded and sliced
\N \N ; lengthways
1 teaspoon Garam masala
2 tablespoons 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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Carlton Food Network

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