This vegetarian curry is sure to entice everyone to the table with it’s beautiful aromas and colours.
Credit by: KingOfChef
Cut paneer into 2.5cm cubes and pat dry on all sides with paper towel. Heat ghee in a non-stick frying pan over medium heat and fry paneer, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel.
Reheat ghee in same pan over high heat and cook onion, stirring, until golden. Reduce heat, add garlic and ginger, cook for 1 minute, then stir in spices except garam masala. Add tomatoes and 310ml (1 1/4 cups) water, and cook for 15 minutes or until tomatoes are pulpy. Stir in peas, beans and paneer, and cook, partially covered, for a further 15 minutes or until vegetables are tender. To serve, stir in coriander and garam masala.
Paneer is a pressed cheese formed into a firm, tofu-like mass, it is sometimes called cottage cheese.
Ghee is a form of solid clarified butter, suitable for frying without burning. Found in tubs in the refrigerated section of supermarkets, or in jars or tins in the Asian/Indian food section.
Black cumin seeds are smaller and less bitter than the regular. From Indian and Fijian grocers and Herbie's Spices. Substitute regular cumin seeds.
Garam masala literally means 'spice mixture' and is typically made up of black pepper, cinnamon, caraway seeds, fennel seeds and cloves.