Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 25 mins | Serves 4

2 tb­sps ghee

1 onion, nely chopped

1cm knob gin­ger, peeled, grated 1 long red chilli, nely chopped 1 tbsp garam masala

1 tsp cumin seeds

1 tsp co­rian­der seeds

½ tsp fen­nel seeds

500g ku­mara, peeled,

2cm cubes

1 cup wa­ter

400g can cherry toma­toes

1 cup frozen peas

½ cup co­conut milk

250g paneer, cut into

1.5cm cubes Toasted cashews, steamed Bas­mati rice, to serve

1. In a large saucepan, heat half the ghee on medium. Saute the onion, gin­ger and chilli for 3-4 mins un­til ten­der. Mix in spices and cook for 1 min, stir­ring. 2. Add the ku­mara and cook for 1-2 mins, stir­ring to coat well in spices. Add wa­ter and bring to a sim­mer. Cook, cov­ered, for 8-10 mins un­til ten­der. 3. Add the toma­toes, peas and co­conut milk. Sim­mer, un­cov­ered, for about 4-5 mins un­til slightly thick­ened. Sea­son to taste.

4. In a fry­ing pan, heat re­main­ing ghee on medium. Fry paneer for 2-3 mins, turn­ing, un­til lightly golden. Drain on a pa­per towel. 5. Stir the paneer through curry. Sprin­kle cashews on top and serve with rice.

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