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Vegetable and paneer curry
Fruit and vegetables
30g/1oz dried red
chillis
5g/⅛oz
fenugreek
seeds
1
cauliflower
, cut into florets
½
butternut squash
, peeled and diced
½ tsp
fenugreek
15 fresh
curry leaves
6 whole red
chillis
, split
1
onion
, finely chopped
2
beef tomatoes
, chopped
6
garlic
cloves, crushed
1 tbsp crushed fresh root
ginger
100g/3½oz
green beans
, cut into bite-sized pieces
1 green
pepper
, chopped
3
garlic
cloves, crushed
1 tbsp chopped fresh
parsley
Tins, packets and jars
2 tbsp
tamarind
paste
Cooking ingredients
50g/1¾oz
coriander seeds
20g/¾oz
cumin
seeds
20g/¾oz
fennel seeds
5g/⅛oz
black peppercorns
1
cinnamon
stick
2 tbsp
vegetable oil
1 tsp black
mustard seeds
1
cinnamon
stick
1 tsp ground
turmeric
2 tbsp
curry powder
(made above)
400ml/14fl oz
vegetable stock
salt and freshly ground
black pepper
7g/¼oz fresh
yeast
1 tsp
sugar
½ tsp
baking powder
1 tsp
salt
Baking and patisserie
300g/10½oz strong
white bread
flour
Dairy, eggs and chilled
200g/7oz
paneer
cheese, cut into cubes
4 tbsp plain
yoghurt
100g/3½oz unsalted
butter
150ml/¼ pint plain
yoghurt
30g/1oz unsalted
butter
, melted
Other
1 tsp
palm sugar
120ml/4¼fl oz warm water
Back to recipe
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