Aromatic paneer curry
If you have never tried paneer, this is your chance to do so, you won’t regret it
Serves 4 • Ready in 45 mins
75g raw unsalted cashew nuts
3tbsp sunflower oil
4 onions, chopped
3 small green chillies, deseeded and chopped
25g fresh coriander, plus extra, to serve
1tsp ground coriander
½tsp ground cumin
6 cardamom pods, crushed
1 cinnamon stick
4 garlic cloves, crushed
25g fresh ginger, grated
500g paneer, cut into chunks A few drops rose water
Juice ½ lime
1 Soak the nuts in 200ml cold water for 20 mins. Heat 2tbsp of the oil and fry the onion until softened and lightly browned.
2 Put the softened nuts in a blender with the soaking water, onion, most of the chilli and coriander, and blitz to a paste. Heat the remaining oil and gently fry the spices, garlic and ginger for a few mins. Add the nut paste and paneer, mix and cook for a few mins.
3 Add 150-200ml water and the rose water, and simmer for 5-10 mins, until the paneer is warm.
4 Mix the remaining chilli and coriander with the lime juice. Serve alongside the curry with pilau rice, naan bread and chutney.
Per serving: Cals 461, Fat 27g, Sat Fat 9g, Carbs 19g
Lentil and courgette curry
A dish that really delivers on flavour! Adjust the chilli to your own tastes
Serves 4 • Ready in 1 hr 10 mins
250g brown lentils, rinsed
1ltr vegetable stock (gluten-free if needed)
1 onion, thinly sliced
2tbsp vegetable oil
You can read up to 3 premium stories before you subscribe to Magzter GOLD
Log in, if you are already a subscriber
Get unlimited access to thousands of curated premium stories, newspapers and 5,000+ magazines
READ THE ENTIRE ISSUE