Paneer is a mild-flavored cheese commonly used in Indian cuisine. It has a similar texture to extra-firm tofu
1 onion, finely chopped.
4 tomatoes, placed in boiling water till skins can be peeled off, then chop the tomatoes.
1 chili, chopped.
1 tsp garlic and ginger.
1 cinnamon stick.
Salt to taste.
1 tsp normal white sugar.
2 tsp garam masala.
½ tsp turmeric powder.
100g paneer, cubed.
4 medium-sized potatoes, boiled with their skins on, drained, skins peeled off and then cubed.
1 400g tin of chickpeas.
200ml tap water
Heat some oil in a pot.
Add onions and saute until transparent.
Add the salt, ginger and garlic paste, chopped onions and chopped chili.
Cook on a medium heat until the tomatoes become soft.
Remove from the heat and place everything in a liquidizer with 100ml water.
Liquidise until a smooth paste is achieved.
Heat some more oil in another pot.
Add the cinnamon stick and cook for a couple of seconds.
Add the mixture from the liquidizer and cook on a medium heat for 5 minutes.
Add salt, sugar, and spices and mix well.
Add the remaining 100ml of water and mix.
Add the paneer and potatoes.
Add the tin of chickpeas as well as the liquid from the chickpeas.
Cover and cook on a medium heat for about 20 minutes or until the sauce of the curry thickens.
Garnish with chopped dhania.
Prepared, tried and tested Bobby Swanson
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