Sometimes you want a simple recipe, flavoursome and something that is easy eating with ready made paratha, roti or naan.
That’s what we wanted…as I couldn’t be bothered with making rice!
Went down a treat!
Quarter cup oil
5 garlic cloves sliced
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp curry powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp kashmiri chilli powder
2 med onions sliced
3 sliced chillies
2 tsp salt
Quarter cup pasata
2 tbsp yogurt
1 tsp salt
1 fresh tomato sliced
300g washed spinach
1/2 red bell pepper sliced
Handful fresh coriander
Use a pan you can do the pre pep and your curry. A non-stick karai pan will be good for this.
1 block of Paneer cut into cubes or pre cut paneer.
1 tsp turmeric
1 tsp salt
4 tbsp. oil
In your pan when hot add your oil. When hot add the salt and turmeric. Sauté paneer till golden…remove with slotted spoon and set aside.
METHOD FOR CURRY:
In the same pan add a little more oil and the sliced onions and green chillies. Fry till just getting golden.
At this point add the garlic, fresh tomatoes and cook till it breaks down.
Gently fry till the raw garlic smell changes and oil starts to separate.
Next add the salt, pasata and simmer covered.
Once the oil has separated then add quarter cup of water. Stir, cover and cook on low till the oil separates again.
Next add the spices to the pan. Cook by adding splashes of water and keep cooking till oil separates again. Repeat.
Now reduce heat add yogurt and stir this in off the heat. Once well combined gently cook again covered till oil separates again and colour darkens.
Add the paneer, red bell pepper and stir in.
Let this cook covered for a few minutes. This lets the paneer and peppers absorb the spices.
Now add cup of water and gently cook till oil surfaces to top. You should have a thick sauce now.
Add the spinach cover till it wilts. Uncover and cook till oil surfaces. The spinach will let out water you want to dry this up un covered.
When its just creamy then garnish with fresh coriander and serve.
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