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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tablespoons sunflower or soya oil

  3. 1 large onion -- finely chopped

  4. 1 1 inch cube root ginger -- peeled and grated

  5. 4 large clov garlic -- crushed

  6. 1 1/2 tablespoons ground coriander

  7. 1 teaspoon ground cumin

  8. 1/2 teaspoon ground turmeric

  9. 8 ounces chopped fresh tomatoes

  10. 10 ounces potatoes -- cut into 1 pound paneer or Cyprus halloumi cheese -- cut into 2 inch

  11. -- cubes 2 green chillies -- whole

  12. 1 green chilli -- seeded and sliced

  13. -- lengthways

  14. 1 teaspoon garam masala

  15. 2 tablespoons chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Heat the oil over a medium heat and fry the onion, ginger and garlic until the onions are caramel brown, 6-7 minutes. Stir frequently. Add the ground coriander, cumin and turmeric. Stir and cook for 1 minute.

  2. Add the tomatoes, stir and fry for 3-4 minutes, reduce the heat slightly and continue to fry for a further 2-3 minutes.

  3. Add the potatoes, salt (1tsp with paneer, 1/2tsp with halloumi as the latter is salty) and 1 pint hot water. Bring to the boil, cover, reduce the heat to low and cook for 10 minutes.

  4. Add the paneer or halloumi and both types of green chillies. Re-cover and cook for 10-15 minutes or until the potatoes are tender.

  5. Add the garam masala and fresh coriander, cook for a minute or two and remove from the heat. Serve with boiled Basmati rice or warmed pitta or naan and a raita.

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