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Spicy potato curry with paneer, broad beans & pumpkin seeds
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Serves: 4 - 6
4 tbsp groundnut oil
1 red onion, roughly chopped
300g baby new potatoes, halved
226g pack paneer cheese, cubed
6 curry leaves
4 kaffir lime leaves
1 tsp cumin seeds
20g piece fresh ginger, peeled and roughly chopped
3-4 cloves garlic, roughly chopped
½ tsp ground turmeric
3 green chillies, deseeded and finely chopped
200g over-ripe plum tomatoes, roughly chopped
100ml vegetable stock
1 tsp garam masala
160g essential Waitrose Baby Broad Beans (from frozen), shelled
½ x 28g pack Cooks’ Ingredients Coriander, roughly chopped
40g baby spinach
40g pumpkin seeds, to serve
1. Heat a heavy-based pan, add 2 tbsp of the groundnut oil and fry the onion and potatoes for 5 minutes over a high heat. Remove from the pan using a slotted spoon and drain on some clean kitchen paper.
2. Add another 1 tbsp of the oil to the same pan and fry the paneer over a high heat, turning regularly to make sure it’s lightly browned all over. Remove and pat dry on some kitchen paper.
3. Add the remaining oil to the pan, reduce the heat and stir in the curry and lime leaves, cumin seeds, ginger and garlic. Fry for 1 minute. Stir in the turmeric, chillies, tomatoes, stock and garam masala. Season and bring to the boil.
4. Add the potatoes, onions and paneer. Cover and simmer for 10 minutes or until the potatoes are soft. Tip in the broad beans, coriander, spinach and some seasoning, then simmer for a further 4 minutes. Serve sprinkled with the pumpkin seeds.
Typical values per serving:
per serving (for 6)
This recipe was first published in January 2016.