SPICY EGGLESS CURRY - POTATOES & PANEER A RECIPE BY MY FATHER, AN AMAZING COOK!
INGREDIENTS:
1-2 tbsp ghee
1 tbsp sunflower oil
1 tsp cumin seeds
2 tsp dry coriander seeds
2-3 dry red chillies
1-2 chopped onions
green chillies, garlic, ginger chopped (as per your taste)
1/2 cup fresh methi chopped finely
1 carrot grated finely
1 tin chopped tomatoes
salt to taste
1/2 tsp turmeric
1-2 tsp chilli powder
2 tsp coriander powder
1 tsp garam masala
1 tsp ground black pepper
fresh coriander chopped
1 bowl of paneer crumbled and coloured with yellow food colouring
1/2 kg of Baby potatoes boiled
METHOD:
Steam potatoes remove skin. Cut in half length ways, scoop out a little from the centre and fill with paneer, if the paneer is dry you can add a little olive oil to bind it a little.
In a pan add the ghee, cumin, sunflower oil, dry coriander seeds, dry red chillies allow it to sizzle 2-3 minutes then add chopped onions and fry until golden.
Now add green chilies, garlic, ginger chopped, fresh methi, carrots, chopped tomatoes and slowly add salt and all the spices, fresh coriander. Simmer for 15 - 20 minutes.
Serve hot, heat the sauce up then add the prepared potatoes slowly only a few minutes before serving. Serve with naan, chapatti or rice.