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Servings: 4
| 1 tbsp cooking oil |
| 400g potatoes, peeled and chopped |
| 400g paneer, cut into 2 cm cubes |
| 200g garden peas |
| 1 large onion, finely chopped |
| 3 garlic cloves, finely chopped |
| Thumb-sized piece of ginger, peeled and finely chopped |
| 2 green chillies, chopped |
| 3 medium tomatoes, roughly chopped |
| 1 bunch coriander, stalks finely chopped, leaves roughly shredded |
| 2 tsp Mandala king masala |
| 1 tsp Mandala garam masala |
| ½ tsp cumin seeds |
| Squeeze of fresh lemon or lime juice |
Prepare:
| Peel and chop the potatoes, onion, garlic, ginger, coriander and tomatoes as described in the ingredients list and set aside. |
| Cut the paneer into 2cm cubes and add to a mixing bowl. Season with the Mandala Garam Masala, a squeeze of lemon juice and a splash of oil. Mix to incorporate everything together and then bake in an oven for 15 minutes at 180 degrees C. If you do not have an oven then pan fry the paneer, turning occasionally and cook until golden brown. Set aside. |
Cook:
| In a non-stick pan, add the oil and fry the onions and cumin seeds for 5 minutes on a medium heat until brown at the edges. |
| Add the garlic, ginger and coriander stalks, then fry for 2 minutes. |
| Add the Mandala king masala and fry for 30 seconds. If the mixture starts to stick add a splash of water. |
| Add the chopped tomatoes and a splash of water and fry for another 2 minutes or until the oil is separating and all the water has evaporated away. |
| Add the potatoes, salt and half a cup of water. Place a lid on the pan and gently simmer for 10 minutes. |
| Remove the lid, add the cooked panner along with the peas and stir to incorporate everything together. |
| Cook for 5-8 minutes on a gentle heat or until the peas are heated through and the sauce has reached your desired thickness. |
Garnish:
| Garnish with a squeeze of fresh lime juice, and fresh coriander leaves. Serve with Indian bread or rice. |
