6
by
SENSIO HOME
South Indian Vegetable Curry with Paneer
This curry is lightly spiced, lovely and fragrant, the addition of paneer gives
the curry more body, serve it with warm naan bread to soak up the sauce.
• 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 curry leaves
(fresh if possible)
• 1 tsp ground cumin
• 2 tsp garam masala
• 1 tsp turmeric
• ¼ tsp cracked black pepper
• 1 finger green chilli,
finely chopped
• 400ml coconut milk
• 150ml vegetable stock
• 2 carrots, peeled cut into batons
• 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
To serve
Warm naan bread
and basmati rice.
1. Add the oil to a large deep frying pan and 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 again to coat everything. Turn the heat down to a simmer, cover
with a lid and cook for approximately 20-25 minutes until the vegetables
are just tender.
3. Five minutes before the end of cooking time add spinach and chopped
coriander and stir into the curry. Replace the lid to allow the spinach
to wilt. Serve the curry with warm naan bread and lemon wedges and
scattered with a little more chopped coriander.
4. If using the curry station to keep the dish warm, decant the curry into
the pots and keep warm on setting 1.
Serves 4
Lamb Rogan Josh
• 1 kg lamb leg
• 2 tsp ground cardamom
powder
• 2 tsp ground cumin seeds
• 2 tsp ground coriander
seeds
For the Sauce
• 1-2 tbsp oil or ghee
• 2 onions, peeled
and quartered
• 4 garlic cloves, peeled
• Thumb size piece of ginger,
peeled and chopped
• 2 tsp paprika
• 2 cinnamon sticks
• 2 bay leaves
• ½ tsp cayenne pepper
• 4 cloves
• 1 x 400g tinned tomatoes
• 200g thick yogurt
• Salt
• Small bunch of chopped
coriander
1. Trim any fat from the lamb and cut into bite size chunks, place this in a
bowl and sprinkle over the spices. Coat the lamb in the spice mix and
leave for a minute while you prepare the onion.
2. Add the onions, garlic and ginger to a mini chopper or food processor
and blitz to a paste, set aside for a minute.
3. Add the oil or ghee to a large frying pan and fry the lamb on a high heat
in batches until browned. Remove from the pan and set aside.
4. Add a little more oil to the pan and add the paprika, cinnamon sticks,
bay leaves, cayenne pepper and cloves and fry until fragrant, do not
allow the spices to burn. Add the onion mixture to the pan and stir fry
for 10 minutes, scraping the bottom of the pan to loosen the spices.
5. Add the lamb to the onion mixture and stir to coat, cook for a few
minutes more.
Serves 4-6
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2016-06-21 10:37 AM
