Bright Broadbean & Paneer Curry

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“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

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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

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

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

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• 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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Coriander Paneer Curry

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I make paneer in many ways but have not made one draped in a zinging coriander and peppery marinade. This curry turned out to be a refreshing change to a tomato base paneer curry which is extremely common in Indian restaurants.

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Blending all the main sauce ingredients together including the spices and seasoning before cooking, really adds an oomph to this dish! You’ll be surprised to know that I very much am an artist at work whilst cooking and this dish was the result of a bit of colour, texture and as much flavour as I could find to complete the final dish! I work with what I have and go with the flow! This is one thing I am absolutely loving about making up my own recipes.
Now that I have started, I just can’t stop!

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INGREDIENTS

250g paneer diced
1 tbsp sunflower oil
40g fresh coriander
1 green/yellow bell pepper chopped
1 large tomato chopped
2 cloves garlic
1½ tsp coriander & cumin powder
½ tsp red chilli powder
⅓ tsp turmeric
2 tsp shahi paneer masala
1 tsp garam masala
Salt to taste
⅓ tsp mustard seeds
Tomato passata/puree for colour optional
Squeeze of fresh lemon juice

METHOD

• Put all ingredients apart from the paneer, oil and lemon juice into food processor and blend until you have a marinade type of paste

• Heat the oil in a medium saucepan along with the mustard seeds, once they start to sizzle and pop, gently pour in the coriander paste and stir well

• Cover and simmer on a low heat for 6-8 minutes and then drop in the paneer cubes

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Make sure all the paneer is coated in the masala paste

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• To add a bit of colour stir in a little tomato puree or passata and then simmer again on a low heat for a further 15-20 minutes, until the paneer is soft and succulent

• Finally squeeze over a little fresh lemon juice and serve with some naan bread

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