Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Sunflower oil

  2. 1/4 teaspoon 1 1/3ml Black mustard seeds

  3. 1/2 teaspoon 2 1/2ml Fennel seeds

  4. 1 teaspoon 5ml Onion (large)

  5. 1 teaspoon 5ml Ginger paste

  6. 1 teaspoon 5ml Garlic paste

  7. 1/2 teaspoon 2 1/2ml Chilli powder

  8. 1 1/2 teaspoons 7 1/2ml Ground coriander

  9. 225 Paneer cut into 2 1/2cm - (1 inch) cubes (8 oz) 225 Fresh spinach or froze leaf spinach - (8 oz)

  10. 300 Makhani gravy - (1/2 pint)

  11. 225 Shelled fresh or frozen prawns - (8 oz)

  12. 1 teaspoon 5ml Salt

  13. 1 teaspoon 5ml Sugar

  14. 50 Double cream - (2fl oz)

  15. 1/2 teaspoon 2 1/2ml Balti Garam Masala

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat a karahi (balti pan) over a medium heat and add the oil. When hot, but not smoking add the mustard seeds followed by the fennel. The oil must be hot enough for the mustard seeds to pop. To test this just add one or two seeds to the hot oil. If they start popping straight away then the temperature is just right. Add the onion slices and stir fry for 6-7 minutes, until they begin to colour, then add the ginger and garlic. Stir fry for 1 minute, then add the ground coriander and chilli powder. Stir fry for a further minute then add 75ml (3fl oz) of water and continue on the heat until the water evaporates and the oil floats on the surface. Add the paneer and spinach and stir fry until the spinach begins to wilt. Add the gravy. Bring to the boil, reduce the heat to low and simmer, uncovered for 2-3 minutes. Add the prawns, salt and sugar. Cook uncovered for 3-7 minutes depending on the type of prawns used. Add the cream and garam masala, stir fry for 1 minute and serve. Converted by MC_Buster.


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