I may have mentioned before that curries are numerous and vast in nature, soaring beyond the borders of India, merging with many cultures, each lending their own flavor to the dish. The Thai green curry is so vastly different from the Indian coconut curry, which in turn bears little resemblance to the Iraqi chicken curry. This vegetarian curry features the Indian cheese paneer, and green peas.
Paneer is often described as an Indian cottage cheese, yet in reality it is nothing like the diet food cottage cheese we buy in little tubs. Paneer is a mild tasting cheese, of medium firmness (like a hard tofu), and reminds me of regular farmer's cheese of Iraq made daily and fresh. You can also get them cubes and frozen at the supermarket.
2 Tbsp oil
1 red onion, chopped
1 tsp minced ginger
3 cloves garlic, minced
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
1/4 cup cashew nuts, soaked in water at least 15 mins
1 can (400g) chopped tomato
400g cubed paneer (about 2 cups)
1 cup green peas
salt, to taste
1/4 cup chopped coriander, to serve
Heat the oil over medium heat in a deep pan and add the onion, ginger and garlic to it. Sauté till the onions softens. Add the turmeric, chili, coriander powder and cumin powder. Cook till the spices all mix together and get cooked a little, for a couple of minutes. Now add the canned tomatoes and garam masala. Sauté till the tomatoes soften. Switch off heat and let it cool.
Drain the cashew nuts and put them in a blender with a quarter cup water and blend to a smooth puree. Pour this into the pan. The consistency should be saucy yet thick, sort of like pasta sauce. Now add the paneer cubes, frozen peas, and salt to taste and stir. Bring back to a boil and simmer on medium heat for 5 minutes more.
Garnish with chopped coriander and serve with bread or rice.
صحة و عافية