I’ve been experimenting in the kitchen again!..Today I bring to you a Funky Fiesta Friday curry and will be sharing it with you all as well as taking a massive saucepan over to Angie’s Fiesta Friday Party
I have never combined fresh leeks with these sweet looking baby button mushrooms but I knew the flavours would just fuse together. The paneer adds a touch of luxury to the already lovely combination. This curry was a hit in our family and I really hope you all enjoy it.
I have an original flatbread recipe coming up that will work wonders with this curry…til then have a gorgeous weekend and take care! Much love, D x
INGREDIENTS
250g grated paneer
2 leeks sliced finely
150g baby button mushrooms
2 cloves garlic minced
½ tbsp olive oil
½ butter
1 tsp ground coriander and cumin
¼ tsp turmeric
¼ tsp chilli powder
1 tsp garam masala/paneer masala
150g crushed tomato passata
Salt to taste
Fresh lemon
METHOD
● Heat the oil and butter in a medium saucepan on a low heat. Throw in the mustard and cumin seeds, once they start to sizzle, add in the leeks and garlic. Sauté for a few minutes until the leeks soften
● Season with the spices and salt. Put in the mushrooms and combine ensuring the mushrooms are covered in the masala oil
● Cover and cook for 5-10 minutes. The mushroom will release its own delicious juices, pour the passata in and stir. Simmer on a low heat for a 8-10 minutes
● Scatter in the grated paneer. Pour a little water to keep moist and slowly mix so that all the paneer is covered in the tomato base
● Cover and cook on a low heat for 8-10 minutes. Squeeze in some fresh lemon juice to taste
