Shared Recipes

Method:

1. Heat a splash oil in a large/deep pan and fry up the paneer until it is golden on both sides. Once golden place on baking paper to remove any excess oil. Drain any excess oil from the wok, leaving about a tablespoon.
2. Add in the dried spices and warm for 30 seconds or so. Fry up the onion, potatoes, garlic, and ginger on medium/low heat, stirring frequently until golden.
3. Add in the tomatoes, chick peas and season. Cook and stir until the tomato is pulpy. Add in the coconut cream and then a dash of the stock, only a bit at a time, if the mix seems too dry.
4. Add in the fresh peas and paneer. Cook for a couple of minutes and serve up once the peas are done.
5. Whilst all this has been going on, you should’ve had some rice on to serve it all up with.
6. Whoa, Cucumber Raita is an excellent accompaniment!! You should make some to go with this curry...

Ingredients:

• 2 Cloves Garlic [crushed]
• 2 tbsp fresh Ginger [grated]
• 1 fresh Chilli [chopped finely]
• Dollup of Oil
• 1 tsp each Cumin, Paprika, Garam Masala
• 1 tbsp Curry Powder
• 1 cup of Veggie Stock
• 1 can of Coconut Cream
• 1 Brown Onion [diced]
• 2 Potato [cubed]
• 2 Tomatoes [cut into boats]
• 200g Paneer [cubed]
• 1.5 cup Peas
• 1 can Chick Peas [drained]
• Pepper and Salt to taste
• Fresh Coriander [garnish, optional]
• Rice or CousCous