Paneer And Potato Curry

Recipe Ingredients

4 tablespoons	60ml	Sunflower or soya oil
1 tablespoon	15ml	Onion - finely chopped (large)
1		Root ginger - peeled and grated
4		Clov garlic - crushed (large)
1 1/2 tablespoons	22ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground turmeric
8 oz	227g	Chopped fresh tomatoes
10 oz	284g	Potatoes - cut into 2 inch cubes
1 lb	454g / 16oz	Paneer or Cyprus halloumi cheese - cut into 2 inch cubes
2		Green chillies - whole
1		Green chilli - seeded and sliced lengthways
1 teaspoon	5ml	Garam masala
2 tablespoons	30ml	Chopped fresh coriander

Recipe Instructions

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.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Source:
Laxmi Hiremath in the San Francisco Chronicle

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