Monday, July 4, 2011

Vegetable Paneer Stew

30g frozen spinach, room temperature
3 cups cooked potatoes, cut into bite size chunks
2 6 oz cans tomato puree
1/4 cup fresh cream
1 10 oz block Paneer (Indian cheese), cut into bite size chunks
1 small white onion, finely chopped
3 small cloves garlic, minced
1 tablespoon ginger powder
1 tablespoon tumeric
1 tablespoon coriander
1 tablespoon yellow curry powder
1 tablespoon ghee
Salt and black pepper

Melt ghee on medium heat on a large deep sided frying pan, add onions to soften. Stir in all the spices, mix to combine. Add 4 cups of vegetable stock or water, spinach, tomato puree and paneer. Season with salt and black pepper and lower temperature to simmer gently for 1 hour, stirring occasionally. Add cream just before serving.  

Enjoy hot with naan bread or any bread of choice.

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