22
Recipes
South Indian Vegetable Curry with Paneer
This curry is lightly spiced and lovely and fragrant, the addition of Paneer gives the curry more body,
serve it with warm naan bread to soak up the sauce.
Serves 4-5
Ingredients
•
2 tbsp. vegetable oil
•
1 large onion sliced
•
2 tsp. peeled and grated ginger
•
2 garlic cloves, crushed
•
2 tsp. black mustard seeds
•
12-15 fresh curry leaves
•
1 tsp. ground cumin
•
2 tsp. garam masala
•
1 tsp. turmeric
•
1/4 tsp. cracked black pepper
•
1 green chilli, finely chopped
•
400ml coconut milk
•
150ml vegetable stock
•
2 carrots, peeled and diced into big chunks
•
1 small head of cauliflower, broken into florets
•
2 courgettes, chopped into chunky pieces
•
1 large sweet potato, peeled and chopped
into chunky pieces
•
200g green beans, trimmed and sliced in half
•
227g block Paneer cheese, cubed into
bite size pieces
•
100g baby spinach leaves
•
Small bunch coriander, chopped
Serve with warm naan bread, basmati rice and
lemon wedges
Method
1. Add the oil to the cooking pot and select the SAUTÉ function add the sliced onion and fry until
softened but not coloured, add the ginger, garlic, spices, and chilli and fry until fragrant.
2. Add the coconut milk and stock and bring to the boil. Stir in the carrot, cauliflower, courgettes,
sweet potato, green beans and paneer and stir well to coat everything in the sauce. Cancel the
SAUTÉ function.
3. Place the lid onto the unit and select PRESSURE, set it to 5 minutes. Cook under pressure.
4. When cooking has finished, release the steam straight away and remove the lid carefully away
from you.
5. Add spinach and chopped coriander and stir into the curry. Replace the lid and leave to sit for 2-3
minutes to allow the spinach to wilt.
7. Serve the curry with warm naan bread and scattered with a little more chopped coriander.