This easy vegetarian curry is from Claire Thomson’s ” New Kitchen Basics”. Serve with Naan or to accompany other curries. You can substitute cooked potatoes for the paneer as a variation.
- sunflower oil
- 400 g paneer cut into bite sized pieces
- 2 tsps cumin seeds
- 2 tbsps finely grated root ginger
- 4 plump cloves garlic peeled and finely chopped
- 1/2- 1 tsp medium hot chilli powder
- 2 tsps fresh turmeric
- 2 tsps ground coriander
- 300 g tomatoes finely chopped
- 200 g frozed peas defrosted
- 100 ml double cream or plain yoghurt
- a handful coriander leaves finely chopped
- lemon wedges
- sea salt and black pepper
- Put enough oil in a large non stick frying pan to coat the base and place over a moderate to high heat. Add the paneer and fry until it begins to turn golden brown, about 2-3 minutes. Remove from the oil using a slotted spoon and leave to drain on kitchen paper.
- Add a little more oil to the pan and cook the cumin seeds until they start to crackle. Add the ginger and garlic and cook for 30 seconds until fragrant.
- Add the ground spices and stir well, then add the chopped tomatoes and allow to cook for about 5 minutes until thick.
- Add the fried paneer and the peas plus 200 ml water. Check seasoning and season to taste.
- Bring to a boil then reduce heat to moderate and simmer, partially covered, for about 10 minutes, stirring occasionally.
- Stir in the cream or yoghurt then remove from the heat. Leave to rest, covered, for at least 10 minutes.
- Serve sprinkled with fresh coriander and a lemon wedge for seasoning.
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