This is a delicious curry of Indo-Persian origin.
Ingredients
for the curry
- 2.5cm piece fresh root ginger grated
- 4 cloves garlic peeled and crushed
- 50g ground almonds
- 90g water
- 2 tbsp groundnut oil
- paneer or plain tofu* cut into 3cm cubes
- 10 cardamon pods
- 2.5cm cinnamon stick
- 6 cloves
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 1 onion peeled and finely chopped
- 1 green chilli finely chopped
- Salt to taste
- 300ml single cream or soya cream*
- 100g dwarf beans sliced into 2.5cm pieces
- 1 courgette sliced
- 50g sultanas
To serve
- 25g flaked almonds toasted
Method
- Blend the ginger, crushed garlic, ground almonds and water together to make a paste.
- Heat the oil in a frying pan and gently cook the paneer or tofu until golden on both sides. Drain on kitchen towel and set aside.
- Put the whole spices into the same oil and cook for 2 minutes. Add the onion and chilli and cook until golden. Add the paste, beans and courgette and cook for a further two minutes.
- Stir in the cream and paneer* or tofu and soya cream and simmer for 10-15 minutes, until the vegetables are cooked. Stir in the sultanas.
- Serve with pilau rice and garnish with toasted flaked almonds.
