Paneer And Potato Curry
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Serves/Makes: 4
Ready in: 30-60 minutes
- 4 tablespoons sunflower or soya oil
- 1 large onion, finely chopped
- 1 piece (1 inch size) ginger root, peeled and grated
- 4 cloves garlic, crushed
- 1 1/2 tablespoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon ground turmeric
- 8 ounces chopped fresh tomatoes
- 10 ounces potatoes, cut into 2-inch cubes
- 1 pint hot water
- salt (see below)
- 1 pound paneer or Cyprus halloumi cheese, cut into 2-inch cubes
- 2 green chilies, whole
- 1 green chili, seeded and sliced lengthwise
- 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 (1 tsp with paneer, 1/2 tsp with halloumi as the latter is salty) and the hot water. Bring to the boil, cover, and reduce the heat to low and cook for 10 minutes. Add the paneer or halloumi and both types of green chilies. Re-cover and cook for 10-15 minutes or until the potatoes are tender. Add the garam masala and fresh coriander and cook for a minute or two and remove from the heat. Serve with boiled Basmati rice or warmed pitta or naan and a raita.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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