Preparation:
Heat the oil over a medium heat and fry the onion, ginger and garlic until
the onions are caramel brown, 6-7 minutes. Stir frequently. Add the
ground coriander, cumin and turmeric. Stir and cook for 1 minute.
Add the tomatoes, stir and fry for 3-4 minutes, reduce the heat slightly
and continue to fry for a further 2-3 minutes.
Add the potatoes, salt (1tsp with paneer, 1/2tsp with halloumi as the
latter is salty) and 1 pint hot water. Bring to the boil, cover, reduce
the heat to low and cook for 10 minutes.
Add the paneer or halloumi and both types of green chillies. Re-cover and
cook for 10-15 minutes or until the potatoes are tender.
Add the garam masala and fresh coriander, cook for a minute or two and
remove from the heat. Serve with boiled Basmati rice or warmed pitta or
naan and a raita. |
