This is a simple curry, suitable for vegetarians but enjoyed by all. Experiment with the flavours and adjust the heat to your taste. Try it with a homemade naan bread or chapattis.
Ingredients
Serves Four
- 250g Paneer
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 tsp Dried Fenugreek
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 1 Bay Leaf
- 3 Cloves
- 1 tsp Grated Ginger
- 1 Garlic clove, crushed
- 1 Onion, finely diced
- 1 Tin Chopped Tomatoes
- 200ml Coconut Milk
- 1 Tbsp Vegetable Oil
- Salt to taste
Directions
- In a dry frying pan, toast the cumin seeds and coriander seeds. Transfer to a Pestle and Mortar and grind the seeds until fine. Add the remaining spices including the bay leaf and cloves. Heat the vegetable oil in a large saucepan and add the spice mix. Stir to combine.
- Stir in the ginger and garlic. Add the onion and stir continuously until it begins to brown.
- Once the onion has become golden, stir in the tomatoes and cook for 10 minutes to bring out all of the flavours.
- Pour in the coconut milk, taste and season with salt.
- Cut the paneer into small (2cm) cubes. Add the paneer to the pan and heat through.
- Serve the pasanda hot with homemade naan bread.
*Pansand means ‘what you like’ in Hindi, the official language of India.
