Paneer, Potato and Coconut Curry
Every time I cook this flavour-packed curry I think of my amazing dad. He taught me this recipe when I first took an interest in cooking. Serves 4–6
4 tbsp coconut oil
3 dried red chillies, chopped 1 tsp mustard seeds 10-12 curry leaves
2 onions, finely chopped 4 tomatoes, finely chopped 2 tsp ground coriander
1 tsp turmeric powder
1 tsp garam masala 250g paneer, cubed
7-8 potatoes, peeled and cut
into bite-sized chunks 400ml coconut milk
3 tbsp desiccated coconut 1 tsp red chilli powder 100g frozen peas handful of fresh
coriander leaves salt
Heat 2 tablespoons of the coconut oil in a large saucepan. When hot, add the chillies, mustard seeds and curry leaves and cook for a few minutes. Add the chopped onions and cook for 8-10 minutes, until the onions are golden brown. Add the tomatoes, mix well and cook for about 4 minutes. Add the ground coriander, turmeric, garam masala and a little salt, and cook for a further five minutes.
While this is cooking, heat the remaining coconut oil in a frying pan and cook the paneer for 3–4 minutes until golden brown.
Add the potatoes to the tomato mixture and stir to coat. Pour in the coconut milk, coconut and chilli powder, with about 120ml of water. Bring to the boil, then reduce the heat and simmer, covered, for 25-30 minutes, stirring occasionally, until the potatoes are just tender. Add the peas and the cheese and mix through. Sprinkle with the coriander (cilantro) leaves. Serve with rice and naan bread, with mango chutney and yoghurt on the side.