Curry feast

Curry feast by La belle dame sans souci
Curry feast, a photo by La belle dame sans souci on Flickr.

I did this last night. I really wanted a curry but I wanted a lot of different flavours, with leftovers for lunches later in the week too.

The three different curry dishes are all individually pretty simple.

I have posted recipes for vegetable curries and chicken curries before, so this is really about the spinach and paneer one.

You can buy paneer in all Indian shops and in some supermarkets too nowadays. It is a kind of cheese with a mild flavour and a firmish texture.

I cut it into cubes and coat it in a mixture of cornmeal and garam masala and then fry it in hot oil, turning the pieces so they become golden and crisp on all sides.

Then, setting them aside, I fry a chopped onion in some clean oil (the oil previously used will have a residue of cornmeal and spice which may burn, so throw it away) and then add some chopped tomatoes, a paste of green chilli, onion, garlic and ginger (this is worth making in bulk and freezing in individual portions), frying this with salt, turmeric and ground cumin until the tomatoes start to break down. Then I add washed spinach leaves and chopped green coriander and let this all wilt down before returning the cubes of paneer to the pan and warming them through again. Before serving, I squeeze over the juice of a lime and add some black pepper.

This is good as a dish on its own but is also great as part of a selection of dishes, as I served here.

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2 thoughts on “Curry feast

  1. Cor, that looks fantastic! I’m tfd’s daughter, by the way, she pointed me to your blog and I’ve been enjoying it very much. Just thought you might like to know – if ever you can’t get hold of paneer and really need some it’s easy to make: Bring a couple of pints of full fat milk to the boil, then keep at a rolling boil for 3 minutes – keep stirring to help stop the milk from sticking and burning. After that add a good couple of shakes of lemon juice or vinegar (I prefer lemon because it makes lemony-tasting cheese), turn down the heat and continue stirring. After a minute or so you should see the milk curdle, if not add a bit more of your chosen acid. When the milk separates (it looks horrid!) pour it into a fine sieve, and press as much of the liquid as you can out of it (I use a flat potato-masher) and then leave the sieve in the fridge for half an hour – more if time, as this will give a firmer texture. After that you should be able to cut into chunks and cook!

  2. Hi there! Thanks for the home made paneer tip. I may well have to give that a try.

    Glad you like the blog.

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