Serves 4-6
Cooking time 40 minutes
This curry is perfect if you don’t have many Indian spices in your pantry as it needs only a couple and is not too spicy, so kids enjoy it.
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3 Tbsp ½ tsp 1 6 1 1 tsp ½ tsp 2 1 piece 1 tsp 1 can 80 g 500 g 1 tsp ½ tsp ½ tsp 3 Tbsp 25 g ½ 1 handful 6-8
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Vegetable oil Cumin seeds Bay leaf Green cardamom pods Red or brown onion, finely chopped Salt White pepper, ground Garlic cloves, chopped Ginger, finely diced (thumb size) Chilli powder Chopped tomatoes, or pureed tomatoes Ground almonds Paneer, we use Gopala paneer from New World, cut into 2.5cm cubes Dried Fenugreek leaves (optional) Cassia at Home Garam masala Sugar Cream Unsalted butter, diced Lemons, juice only Fresh coriander, to garnish Parathas or naan
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Method
- Heat the oil in a large saucepan (with a lid), add the cumin, bay leaf and cardamom. Once these crackle add the onion and cook on high heat for 2-3 minutes. Do not let the onion colour. Add salt and cover the pan with its lid. Reduce the heat and let the onion cook slowly for 10 minutes.
- Uncover the pan and increase the heat to medium. Add the garlic, ginger and pepper and chilli and cook for 3 minutes.
- Add the tomatoes and cook for 10 minutes or until the tomatoes have reduced by half and you see the oil leaving the sauce.
- Add the fenugreek (if using), ground almonds and garam masala (this will thicken the sauce further and give it texture). Add more oil if the ingredients are getting a bit dry. Cook another 3 minutes.
- Add the paneer and stir gently, making sure you don't crumble the paneer, paneer will soften the more sauce it absorbs. Stir in the sugar and cream.
- Lower the heat and simmer for 2 minutes.
- Remove from the heat, add the butter slowly, a couple of pieces at a time so you emulsify the sauce. Add lemon juice and garnish with chopped coriander.
- Serve hot with buttery parathas, roti or naan (we use Kawan frozen wholemeal roti from New World) and basmati rice.