Recipe - Paneer And Potato Curry

4 tablespoon Sunflower or soya oil
1 lg Onion; finely chopped
1 1 inch cube root ginger;
peeled and grated
4 lg Clov garlic; crushed
1 One half tablespoon Ground coriander
1 teaspoon Ground cumin
One half teaspoon Ground turmeric
8 ounce Chopped fresh tomatoes
10 ounce Potatoes; cut into 2 inch
; cubes
1 pound Paneer or Cyprus halloumi
cheese; cut into 2 inch
; cubes
2 Green chillies; whole
1 Green chilli; seeded and
cut or sliced up
; lengthways
1 teaspoon Garam masala
2 tablespoon Chopped fresh coriander

Heat the oil over a medium heat and fry the onion, ginger and garlic until
the onions are caramel brown, 67 minutes. Stir frequently. Add the ground
coriander, cumin and turmeric. Stir and cook for 1 minute.

Add the tomatoes, stir and fry for 34 minutes, reduce the heat slightly
and continue to fry for a further 23 minutes.

Add the potatoes, salt (1tsp with paneer, 1/2tsp with halloumi as the
latter is salty) and 1 pint hot water. Bring to the boil, cover, reduce the
heat to low and cook for 10 minutes.

Add the paneer or halloumi and both types of green chillies. Recover and
cook for 1015 minutes or until the potatoes are tender.

Add the garam masala and fresh coriander, cook for a minute or two and
remove from the heat. Serve with boiled Basmati rice or warmed pitta or
naan and a raita.

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