A lovely aromatic, flavoursome curry. Made with Paneer which is an Indian cottage cheese, this onehas a tomato and onion base, but I also make a paneer and pea curry which is also divine. I had some friends over for dinner on Friday night and I cookedtwo curries, a meat option and a vegetarian one, it went down a treat.
2 Onions (finely sliced)
1 small peice of ginger grated
3 cloves garlic, crushed
2 Tsp Kitchen King Masala (a blend of aromatic spices availble in any Indian supermerket)
1 Tsp Kasoori methi (optional)
1 Tsp Coriander Powder
1 Sliced Green peppar
1 Tbl Tomato Ketchup
I block of Paneer cheese
1 large serving spoon of oil
1 tin chopped tomato
1 Cup milk
Salt to taste
Chopped fresh coriander to garnish
1. Heat oil in a large wok or lidded frying pan, add sliced onions and fry until soft and transluscent
2. Add the tin of tomatoes and cook for 6-8 min, then take it off the hear and using a hand blender, blend it to a paste.
3. Return to heat and cook for a further 6-8 min, and then add milk and the sliced green peppar and all the spices, cook for a further 10 min on a medium heat.
4. Chop up the paneer block into small bite size cubes and add to the curry, cook for a further 10 min.
Serve with Rice or Roti.
Till next time