Looking for a vegetarian curry recipe? Try our collection of easy vegetable curry recipes here.
Ingredients
- butter
- onion 1 small, finely chopped
- cinnmon 1 stick
- cardamon pods 2
- cloves 4
- fennel seeds 1 tsp
- ginger 2cm piece, finely chopped
- garlic 2 cloves, crushed
- ground turmeric 1 tsp
- ground coriander 1 tsp
- chilli powder ¾ tsp
- tomato purée 1 tbsp
- oil for frying
- paneer 1 block, cut into chunks
- tomato 1, chopped
- coriander leaves a handful, chopped
- rice and chapattis to serve
Method
-
Step 1
Heat a knob of butter in a large pan, add the onion and stir for a minute with the heat on high. Turn the heat to low, add the cinammon, cardamom, cloves and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes on a low heat, stirring occasionally to make sure nothing catches. Add the turmeric, coriander and chilli powder and fry gently for a minute. Add the tomato purée and stir in enough hot water to make it saucy. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.
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Step 2
Heat a little oil in a large non-stick frying pan and fry the paneer until golden. Add the paneer and tomato to the sauce and simmer for 10 minutes. Scatter with coriander and serve with rice and chapattis.
*This recipe is gluten-free according to industry standards
Nutritional Information
- Kcals 446
- Fat 32.1g
- Saturates 18.9g
- Carbs 7.1g
- Sugars 5.1g
- Fibre 3.1g
- Protein 30.6g
- Salt 0.2g
