Susie Drage
Music, Art & Cookery
Cookery Book
Paneer Coconut Curry with Cashew Nuts
Serves: 4
Preparation: 10 minutes
Cooking Time: 30 minutes
Category: Vegetarian
Plan: Quick to prepare and serve immediately
Difficulty: Easy
Course: Main
Cuisine: Indian
This is a Guest Recipe taken from Alex Hollywood - Cooking Tonight. I have to say that her recipes are delicious and this one is a real winner. The combination of tomatoes and coriander work beautifully and complimented by the crunchy, toasted cashew nuts. Paneer Cheese is a type of Indian cheese and soaks up all the spices - we love it!
Ingredients
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1 large onion, chopped
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1 tablespoons olive oil
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A knob of butter
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5 cm (2 inch) piece of ginger, grated
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2 garlic cloves, finely chopped
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2 teaspoons garam masala
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2 teaspoons ground turmeric
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1 tablespoon curry powder
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1 teaspoon ground cumin
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2 x 400g tins chopped tomatoes
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500g (1lb 2 oz) paneer, cut into cubes
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400 ml coconut milk
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Sea Salt
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Freshly ground black pepper
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A large handful garden peas
To Garnish
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A generous handful of cashew nuts (lightly toasted)
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Small bunch of coriander leaves
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Garlic Naan Bread
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Poppadums
To Serve
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Basmati Rice
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Garlic and Coriander Naan Bread
Method
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Fry the onions in olive oil and butter in a Wok.
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Add the ginger, garlic, garam masala, turmeric, curry powder and cumin.
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Stir well before adding the chopped tomatoes and half a tin of water (measured using the tomato tin) and simmer gently.
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In a separate pan, dry fry the paneer until golden, then transfer to the curry sauce.
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Stir in the coconut milk and simmer 8-10 minutes.
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Season well and add the peas and cook for 2 minutes.
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Dry fry the cashew nuts until golden - these absolutely make this curry!
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Serve the curry on a bed of basmati rice, top with chopped coriander and the toasted cashew nuts. Serve with the naan bread.