1/2 teaspoon of turmeric, coriander and red chilli powder
1/2 teaspoon of garam masala
2 medium tomatoes, cut into wedges
250ml of hot water
2 fat garlic cloves, grated
3 small green chillies , left whole
salt and freshly ground black pepper
1 tablespoon of tomatoe puree
200ml of semi skimmed milk
1 batch of paneer cheese (see recipe on this website)
large handful of coriander
Here’s what you do:
If you are using home made paneer, make this in advance.
Step 1 - Preheat the oven to 180 degrees.
Step 2 - Cut the peppers into medium sized chunks and place in a roasting tray. Drizzle with 3 tablespoons of oil and lots of ground black pepper. Mix around to ensure that all of the peppers have oil on them. PLace the peppers in the over for 25 to 30 minutes. They should be just roasted and not burnt.
Step 3 - Meanwhile, heat the oil in a large saucepan and add the onion, cooking it until it has softened. Add the spices and sir for 30 seconds.
Step 4 - Add the tomato puree and tomatoes and allow to reduce for 5 minutes. Add 100ml of hot water and allow to reduce again.
Step 5 - Add the garlic, chillies and salt. Cook for one minutes and add the remaining hot water, bring to the boil and simmer for 10 minutes.
Step 6 - Reduce most of the excess liquid in the pan and then add the milk. Stir the curry well and then add the roasted peppers and cook for a further 5 minutes.
Step 7 - Chop the paneer into 1 inch blocks and add to the curry sauce. Cook for a further 5 minutes before adding the chopped coriander and serving.
That gives you the basic recipe, but here are some extra tips should you need them:
Option 1 - You don’t have to roast the peppers, but I find that this gives a lovely well-rounded sweetness to the curry that I love.
Option 2 - This paneer curry freezes very well. If when you defrost it there is a thick sauce, you can simply add more milk to the curry to bulk it out.