4 tablespoon sunflower or soya oil
1 large onion; finely chopped
1 1 inch cube root ginger; peeled and grated
4 large clov garlic; crushed
1 1/2 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
8 oz chopped fresh tomatoes
10 oz potatoes; cut into 2 inch
1 ; cubes
1 lb paneer or cyprus halloumi cheese; cut into 2 inch
1 ; cubes
2 green chillies; whole
1 green chilli; seeded and sliced
1 ; lengthways
1 teaspoon garam masala
2 tablespoon chopped fresh coriander
Directions: How to Cook Paneer And Potato Curry
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 http://www.cfn.co.uk/
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Recent comments and reviews for this recipe:
| joy writes:|
Posted on 24 Sep 2009, 01:06 ET
| Laurie M. writes:|
Fantastic recipe! Enjoyed immensely and preparation was simple. Thanks!
Posted on 07 Dec 2009, 14:39 ET
| SANJANA writes:|
FANTASTIC ! SUPERB I ENJOYED IT VERY MUCH.
Posted on 09 Mar 2010, 08:12 ET
| keerthi sree writes:|
fabulous recipe!it was very tasty
Posted on 13 May 2011, 04:01 ET
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