This mild and fragrant vegetarian paneer masala curry is perfect for a midweek treat or weekend feast, with paneer being an ideal protein-rich flavour carrier in veggie curries. Swap out for chicken, if you prefer.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
418
Ingredients
2Tbsp.
vegetable oil
225g
block paneer, cut into 2cm cubes
2
large onions, finely slices
5
green cardamom pods
2.5cm piece fresh root ginger, peeled and finely grated
4
garlic cloves, crushed
1Tbsp.
garam masala
1/2Tbsp.
ground coriander
1tsp.
paprika
11/2tsp.
mild chilli powder
1/2tsp.
turmeric
3
tomatoes, chopped
350ml
vegetable stock
150g
frozen peas
3Tbsp.
double cream
2Tbsp.
toasted flaked almonds
small handful fresh coriander, roughly chopped
basmati rice, to serve
Directions
1 Heat 1tbsp oil in large pan over medium heat. Fry paneer for 5min, turning regularly, until browned all over. Remove to a plate. 2 Add remaining oil to pan, lower heat and fry onions for 20min, stirring occasionally, until completely softened (stirring up any sticky bits from base of pan). Meanwhile, using a pestle and mortar, bash the cardamom pods to break the husks. Pick out the black seeds and discard husks. Grind the seeds until fairly fine. Add ginger and garlic to the pan, fry for 2min, then stir in ground cardamom along with the other spices. Cook for 1min, until fragrant. 3 Add the tomatoes, stock and some seasoning. Bring to the boil, then simmer for 15min, stirring occasionally, until the tomatoes have broken up. 4 Return paneer to the pan with the peas; simmer for 2min. Remove from heat and stir through the cream. Check seasoning. Garnish with almonds and coriander and serve with rice.
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