After seeing Matt Preston’s article in the newspaper this week’s taste in the herald sun discussing his favorite indian curries with Sanjeev Kapoor (One
Punjabi paneer curry is amazingly simple vegetarian dish from northern india. The paneer is made from cows milk and is easy to make at home . Here is link to make your own paneer from the blog indian healthy recipes. If you don’t have time or would prefer to use tofu or haloumi they are also great in this dish.
We love that we can add any other vegetables to this dish mix it up depending on what’s in the fridge.
Spices used in this recipe
Heat oil in a sauce pan, add onion, saute 5 min. Add garlic onion, ginger and dried chilli. Saute a further 5 min until the onion is translucent.
Add the bombay madras curry powder, panch poran, asafoetida powder and methi leaves. Saute 2 min
add chopped tomatoes and almond/cashew meal. turn heat to simmer and continue cooking till tomatoes form a rough paste. Approx 5-8minutes
Add 1/2 cup water and mix well. Remove whole chilli for a milder taste and Use a stick blender to puree the mixture to desired smoothness.
Turn off the heat and Aadd the Paneer/haloumi /tofu pieces and stir gently to coat with curry sauce. Add spinach and cauliflower if using. Gently stir and leave the lid on for a few minutes so spinach cooked through.
Drizzle the the cream over the dish and garnish with fresh coriander.
Serve with roti or rice