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Measurements

Paneer - Ellen's Fresh Cheese Curry

Yield: 4 Servings

2 ea Onions, chopped
6 ea Garlic; cloves, crushed
1 tb Coriander seeds
1/2 c Ghee
1/2 lb Paneer
1 tb Ginger; grated
4 ea Bay leaves
2 tb Garam masala
1 ts Turmeric
1/3 c Currants or sultanas
1/2 lb Nuts; raw (almonds, cashews
3/4 c Yogurt
2 ea Chilies; green, chopped
1/2 lb Tomatoes; peeled & sliced
1 x Salt to taste
1 ea Garnish
1 x Garam masala
3 tb Coriander leaves; chopped

Mix raw nuts with 1 tablespoon of ghee and roast in microwave for 5 minutes, stirring often to brown even. Make a paste by grinding together half the onions, the garlic and coriander seeds. Heat the ghee in a frying pan and cut the paneer into 1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate. Add the remaining onion and the ginger to the ghee in the pan, add the bay leaves and fry until the onion is golden brown. Add the turmeric, garam masala and the paste mixture and fry until the ghee starts to separate. Add the cheese and currants along with the yogurt, chili,tomato and salt. Stir for 5-6 minutes over a low heat. Pour into water and simmer gently until reduced, about 20 minutes. Sprinkle with garam masala and coriander before serving. Serve with fresh naans or Pappads.


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