Tomato & Paneer Curry
500g Paneer (Indian cottage cheese)
4 medium onions
6 cloves garlic
1/2 inch fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilly powder
4 tbsp coconut milk
1/2 tsp garam masala
100g vegetable oil
1 tsp turmeric powder
Salt as per taste
Boil the tomatoes until softened. Put the tomatoes in cold water and remove the skin. Then smash the tomatoes into a paste.
Cut the paneer into 3/4 inch square pieces. Mince 2 of the onions thinly. Grind the 2 remaining onions, garlic and ginger into a smooth paste.
Heat the oil in a large pan. Fry the paneer cubes until light brown and remove from pan.
In the same oil fry the chopped onions. Then put the ginger, onion, garlic paste and fry for 5 minutes.
Stir in the tomato paste. Add turmeric powder, salt, chilly powder, cumin and coriander powder and cook for 5 minutes.
Mix in the paneer cubes, coconut milk and cover the pan. When the gravy thickens in about 6-7 minutes, sprinkle the garam masala and remove from heat. Serve with rice or naan/flat breads.