This vegetarian curry is sure to entice everyone to the table with its beautiful aromas and colours.
- Cut paneer into 2.5cm cubes and pat dry on all sides with paper towel. Heat ghee in a non-stick frying pan over medium heat and fry paneer, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel.
- Reheat ghee in same pan over high heat and cook onion, stirring, until golden. Reduce heat, add garlic and ginger, cook for 1 minute, then stir in spices except garam masala. Add tomatoes and 310ml (1 1/4 cups) water, and cook for 15 minutes or until tomatoes are pulpy. Stir in peas, beans and paneer, and cook, partially covered, for a further 15 minutes or until vegetables are tender. To serve, stir in coriander and garam masala.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set