This a spicy Indian Curry using a curd cheese known as paneer. Serve with rice, rotis or naan bread.
Heat 1 tablespoon of oil in a large wok or sauce pan and then add the cinnamon stick, bay leaf, cloves and cardamons and fry for 2 minutes to release the aromatic oils.
Finely chop the onion and add to the pan, fry until the onion begins to brown, then add chopped garlic and the dried Kashmiri chili (if you don’t want a high chili heat, deseed them first). Stir in the sugar and salt and then add 2 tablespoons of water.
Now add the ground garam masala, turmeric, coriander and cumin powder. Cook for 2 minutes.
If the plum tomatoes are whole, chop them first or blast them in a blender before adding to the pan. Add the tomato paste. Bring to the heat and then simmer for 10 minutes, placing a lid on the pan.
Then add the peas and cook for a further 5 minutes.
While the sauce is cooking prepare the paneer. Slice it into small squares and shallow fry in 2 tablespoons of oil, turning to brown the sides. Be careful when frying the paneer as the oil can splutter I use long tongs for turning the paneer.
Once browned remove and place on a dish to drain away any excess oil. Then add the paneer pieces to the sauce and cook for a few minutes.
|Nutritional Values - per portion|
|Total Fat 26g|
|Saturated Fat 10g|
|Total Carbohydrate 32g|
|Dietary Fiber 9g|
|Nutritional Values - all portions|
|Total Fat 106g|
|Saturated Fat 41g|
|Total Carbohydrate 129g|
|Dietary Fiber 39g|
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