Paneer and Mixed vegetables curry with Madras Paste

Mother's Day in UK is always earlier than in some parts of the World.   It's actually on Mothering Sunday which is the 4th Sunday in Lent.    My son made this curry  for us as a treat for Mother's day.  We served it with rice and  stuffed parathas.   Everyone loved the curry and we used the left over curry to make sandwiches for my lunch box the next day.  Thanks RJ for the recipe and for making the dish!

Ingredients to serve 4 people

• 4 cups of cubed paneer
• 1 bottle of Pataks Madras Paste (available in most Asian stores)
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 4 cups of tinned tomatoes (blended) or pasata
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• Pinch of asafetida (optional)
• 5-6 Curry leaves
• 2-3 cloves of grated garlic
• 1 teaspoon corn starch (optional)
• Small bunch of chopped coriander


Method


1.  Cut the paneer in small cubes. We used 2 blocks of paneer which gave us a little more than 4 cups of paneer.

2.  Take 2 cups of any mixed vegetables (we used green beans, carrots, peas and sweetcorn)

3.  Mix half the contents of the Madras paste ( we used Pataks Madras Paste) with the cubed paneer in a bowl and allow it to marinate for a couple of hours.

4.  At the same time, use the other half of the Madras paste and marinate the vegetables for a similar time.

5.   Heat 2 tablespoon of oil in flat frying pan on medium heat and gently stir-fry the paneer for about 3 to 4 minutes until paneer becomes light brown.

6.   Mix the paneer with the mixed vegetables.

7.   In a large saucepan or wok, Heat 2 tablespoons of oil. Add the cumin seeds and when they go a bit dark, add the tinned tomatoes or pasata to the oil.  Add 2-3 cloves of grated garlic.

8.  As the Madras paste has lots of good spices, you really don’t need to add many spices to the curry. Just add some salt and chilly powder to flavour the bland tomatoes. Add the curry leaves to the curry.

9.   Add the paneer and mixed vegetables to the tomatoes and cook on a medium heat for 12-14 minutes or until it’s bubbling gently.

10.  If the gravy looks runny, you can add a couple of teaspoons of corn flour to thicken the sauce.

11.  Add a teaspoon of garam masala and remove curry to a serving dish.

12.   Sprinkle some fresh coriander on the curry before serving with rice and paratha.

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