Bright Broadbean & Paneer Curry

“Paneer please Mummy?!” is very much a question I hear alot!  So I gave in to my little one but had to add some goodness in also.  Broadbeans seemed perfect.  They add an earthiness to this curry along with the tang from the tomato and sweetness from the red onion.  You can make it as spicy or mild as you like by adding or removing spices and chilli. 

A very bright and colourful curry that will end your day on a really happy note.  Once again a quick and simple recipe to be enjoyed in no time at all.  Hope you all are having a splendid day! See you soon! Much love D x

INGREDIENTS

225g paneer sliced into thin chunks
1 cup frozen broad beans
1 red onion sliced
1 large tomato chopped
2 garlic cloves minced
1 chilli finely chopped
1 tbsp olive oil
⅓ tsp mustard seeds
⅓ tsp cumin seeds
Pinch of asafoetida
¼ tsp sugar
100g crushed tomato passata
⅓ tsp turmeric powder
2 tsp coriander & cumin powder
2 tsp shahi paneer powder/garam masala
1 tsp salt or to taste
Boiling water
Lemon to taste

METHOD

• In a large saucepan, heat the oil with the mustard, cumin seeds and asafoetida

Once the seeds start to pop and sizzle, add in the onion, garlic, tomato and chilli. Reduce to a low heat and sauté for a few minutes, stirring occasionally

• Pour in the passata, throw in all seasoning and spices.  Mix well, cover and cook for 5 minutes

• Add the paneer and broadbeans, combine well.  Pour in a little boiling water to give a more saucy base

• Cook and cover on low for 15 minutes.  Finally squeeze in some lemon juice. Serve with soft naan and fluffy rice

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