Time for Another Curry or Two

I haven’t made a decent curry since my friends came over back in early April so tonight I made two – Cauliflower, Potato and Cashew Nut (like an Aloo Gobi but with cashews – Aloo Cashoo Gobi perhaps) and a Pea and Paneer dish (Matar Paneer, but different to the one I made the other night). I also used half cream to make it feel healthier. Keep it simple and serve with a cucumber raita (just chop cucumber into small dice and add to a tub of natural yogurt – low fat of course and a little salt), and some warm buttery nan bread.

Cauliflower with Potatoes and Cashews

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6 tablespoons sunflower oil
1 small cauliflower – cut into florets
2 medium potatoes – peeled and diced (the cauliflower and potatoes should be approximately the same size)
100g packet of unsalted cashew nuts
5cm piece of ginger root – finely chopped
¼ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon cayenne pepper or chili powder
1 teaspoon garam masala
Handful fresh coriander – chopped

Heat the oil in a large deep frying pan. When hot add the cauliflower and potato and cook until slightly browned. Remove from the pan, leaving the oil in there and the heat on medium. Now add the ginger and fry for 5-10 seconds, then add the cashews and fry until they start to brown. Add the cooked cauliflower and potato to the pan then the turmeric, cumin, ground coriander, salt and cayenne and stir well. Pour in a little water and cover with a lid or foil if you don’t have a lid large enough. Let the curry steam for a while until the potatoes are cooked through. Sprinkle the garam masala and fresh coriander over and serve.

Peas and Paneer

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2 tablespoons sunflower oil
1 packet paneer (about 200-250g) – cut into cubes
Frozen peas – about 500g
3cm piece of ginger – finely chopped
3 cloves garlic – finely chopped
2 green chilis – seeded and finely chopped
150ml single or half cream
1 teaspoon garam masala
Fresh coriander – chopped

Heat the oil in a large pan. When hot add then add the cubed paneer and fry until golden on as many sides as possible. Be careful as the paneer spits when frying. Remove the paneer with a slotted spoon then fry the ginger, garlic and chili briefly before adding the peas. Fry until the peas go a nice bright green colour and have defrosted completely then lower the heat add about a teaspoon of salt, the garam masala and the paneer. Stir in a small pot of single cream and heat gently. Sprinkle the coriander over the dish just before serving.


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