Yield: 4 servings
|2 tablespoons||Sunflower oil|
|¼ teaspoon||Black mustard seeds|
|½ teaspoon||Fennel seeds|
|1 teaspoon||Ginger paste|
|1 teaspoon||Garlic paste|
|½ teaspoon||Chilli powder|
|1½ teaspoon||Ground coriander|
|225 grams||Paneer cut into 2.5cm; (1 inch) cubes (8|
|\N \N||; oz)|
|225 grams||Fresh spinach or froze leaf spinach; (8 oz)|
|300 millilitres||Makhani gravy; (1/2 pint)|
|225 grams||Shelled fresh or frozen prawns; (8 oz)|
|50 millilitres||Double cream; (2fl oz)|
|½ teaspoon||Balti Garam Masala|
Preheat a karahi (balti pan) over a medium heat and add the oil. When hot, but not smoking add the mustard seeds followed by the fennel. The oil must be hot enough for the mustard seeds to pop. To test this just add one or two seeds to the hot oil. If they start popping straight away then the temperature is just right.
Add the onion slices and stir fry for 6-7 minutes, until they begin to colour, then add the ginger and garlic. Stir fry for 1 minute, then add the ground coriander and chilli powder. Stir fry for a further minute then add 75ml (3fl oz) of water and continue on the heat until the water evaporates and the oil floats on the surface.
Add the paneer and spinach and stir fry until the spinach begins to wilt.
Add the gravy. Bring to the boil, reduce the heat to low and simmer, uncovered for 2-3 minutes.
Add the prawns, salt and sugar. Cook uncovered for 3-7 minutes depending on the type of prawns used. Add the cream and garam masala, stir fry for 1 minute and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.