AuthorPaul MerrickCategoryMains 250 g Paneer, cubed.
1 Medium onion, finely chopped
400 g Tin of chopped tomatoes
1 cup Frozen peas
2 cloves Garlic, minced
½ tsp Ground ginger
1 tsp Ground coriander
1 ½ tsp Garam massala
1 tsp Turmeric
1 tsp Ground cumin
1 tsp Ground black pepper
1 tsp Salt
Oil for frying
Chopped fresh coriander
1
Put a little bit of oil in a deep, heavy bottomed frying pan and brown the cheese, turning frequently so no sides burn. When it is browned, set aside on a plate.
2
Add more oil, if needed, to the pan and throw in the onions.
3
Let them fry until golden, then add the garlic and spices.
4
Fry some more for a couple minutes, then add the tin of tomatoes and about 1/2 cup of water.
5
Let simmer for about five minutes, then put in the fried cheese and peas and simmer covered over a low heat for about 20 minutes.
6
Check the consistency and simmer some more if needed to bring it down to a thickness you like.
7
Serve with rice and other Indian curries of your choice.
Ingredients
250 g Paneer, cubed.
1 Medium onion, finely chopped
400 g Tin of chopped tomatoes
1 cup Frozen peas
2 cloves Garlic, minced
½ tsp Ground ginger
1 tsp Ground coriander
1 ½ tsp Garam massala
1 tsp Turmeric
1 tsp Ground cumin
1 tsp Ground black pepper
1 tsp Salt
Oil for frying
Chopped fresh coriander