Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   sunflower or soya oil
   1      large         onion -- finely chopped
   1      1 inch cube   root ginger -- peeled and grated
   4      large         clov  garlic -- crushed
   1 1/2  tablespoons   ground coriander
   1      teaspoon      ground cumin
     1/2  teaspoon      ground turmeric
   8      ounces        chopped fresh tomatoes
  10      ounces        potatoes -- cut into 2 inch
                        -- cubes
   1      pound         paneer or Cyprus halloumi cheese -- cut into 2 inch
                        -- cubes
   2                    green chillies -- whole
   1                    green chilli -- seeded and sliced
                        -- lengthways
   1      teaspoon      garam masala
   2      tablespoons   chopped fresh coriander

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.