Prawns With Spinach And Indian Cheese

Recipe Ingredients

2 tablespoons	30ml	Sunflower oil
1/4 teaspoon	1.3ml	Black mustard seeds
1/2 teaspoon	2.5ml	Fennel seeds
1 teaspoon	5ml	Onion (large)
1 teaspoon	5ml	Ginger paste
1 teaspoon	5ml	Garlic paste
1/2 teaspoon	2.5ml	Chilli powder
1 1/2 teaspoons	7.5ml	Ground coriander
225		Paneer cut into 2.5cm - (1 inch) cubes (8 oz)
225		Fresh spinach or froze leaf spinach - (8 oz)
300		Makhani gravy - (1/2 pint)
225		Shelled fresh or frozen prawns - (8 oz)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
50		Double cream - (2fl oz)
1/2 teaspoon	2.5ml	Balti Garam Masala

Recipe Instructions

Preheat a karahi (balti pan) over a medium heat and add the oil. When

hot, but not smoking add the mustard seeds followed by the fennel. The

oil must be hot enough for the mustard seeds to pop. To test this just

add one or two seeds to the hot oil. If they start popping straight away

then the temperature is just right.

Add the onion slices and stir fry for 6-7 minutes, until they begin to

colour, then add the ginger and garlic. Stir fry for 1 minute, then add

the ground coriander and chilli powder. Stir fry for a further minute

then add 75ml (3fl oz) of water and continue on the heat until the water

evaporates and the oil floats on the surface.

Add the paneer and spinach and stir fry until the spinach begins to wilt.

Add the gravy. Bring to the boil, reduce the heat to low and simmer,

uncovered for 2-3 minutes.

Add the prawns, salt and sugar. Cook uncovered for 3-7 minutes depending

on the type of prawns used. Add the cream and garam masala, stir fry for

1 minute and serve.

Converted by MC_Buster.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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