Recipe - Prawns With Spinach And Indian Cheese

2 tablespoon Sunflower oil
One fourth teaspoon Black mustard seeds
One half teaspoon Fennel seeds
1 lg Onion
1 teaspoon Ginger paste
1 teaspoon Garlic paste
One half teaspoon Chilli powder
1 One half teaspoon Ground coriander
225 g Paneer cut into 2.5cm; (1
inch) cubes (8
; oz)
225 g Fresh spinach or froze leaf
spinach; (8 oz)
300 ml Makhani gravy; (One half pint)
225 g Shelled fresh or frozen
prawns; (8 oz)
1 teaspoon Salt
1 teaspoon Sugar
50 ml Double cream; (2fl oz)
One half teaspoon Balti Garam Masala

Preheat a karahi (balti pan) over a medium heat and add the oil. When hot,
but not smoking add the mustard seeds followed by the fennel. The oil must
be hot enough for the mustard seeds to pop. To test this just add one or
two seeds to the hot oil. If they start popping straight away then the
temperature is just right.

Add the onion slices and stir fry for 67 minutes, until they begin to
colour, then add the ginger and garlic. Stir fry for 1 minute, then add the
ground coriander and chilli powder. Stir fry for a further minute then add
75ml (3fl oz) of water and continue on the heat until the water evaporates
and the oil floats on the surface.

Add the paneer and spinach and stir fry until the spinach begins to wilt.
Add the gravy. Bring to the boil, reduce the heat to low and simmer,
uncovered for 23 minutes.

Add the prawns, salt and sugar. Cook uncovered for 37 minutes depending on
the type of prawns used. Add the cream and garam masala, stir fry for 1
minute and serve.

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