Vegetable and paneer curry
- Prepare
- 1-2 hours
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Egg-freeNut-freeVegetarian
Warming spices and freshly baked garlic naan bread make this vegetarian curry a real treat for all the family.
Ingredients
For the curry powder
- 50g/1¾oz coriander seeds
- 30g/1oz dried red chillis
- 20g/¾oz cumin seeds
- 20g/¾oz fennel seeds
- 5g/⅛oz fenugreek seeds
- 5g/⅛oz black peppercorns
- 1 cinnamon stick
For the vegetable and paneer curry
- 2 tbsp vegetable oil
- 1 cauliflower, cut into florets
- ½ butternut squash, peeled and diced
- 1 tsp black mustard seeds
- ½ tsp fenugreek
- 1 cinnamon stick
- 15 fresh curry leaves
- 6 whole red chillis, split
- 1 tsp ground turmeric
- 1 onion, finely chopped
- 2 beef tomatoes, chopped
- 6 garlic cloves, crushed
- 1 tbsp crushed fresh root ginger
- 2 tbsp curry powder (made above)
- 100g/3½oz green beans, cut into bite-sized pieces
- 1 green pepper, chopped
- 2 tbsp tamarind paste
- 1 tsp palm sugar
- 200g/7oz paneer cheese, cut into cubes
- 400ml/14fl oz vegetable stock
- 4 tbsp plain yoghurt
- salt and freshly ground black pepper
For the garlic naan
- 100g/3½oz unsalted butter
- 3 garlic cloves, crushed
- 1 tbsp chopped fresh parsley
- 7g/¼oz fresh yeast
- 120ml/4¼fl oz warm water
- 300g/10½oz strong white bread flour
- 1 tsp sugar
- ½ tsp baking powder
- 150ml/¼ pint plain yoghurt
- 30g/1oz unsalted butter, melted
- 1 tsp salt
Method
To make the curry powder, toast all the spices slowly in a dry frying pan to bring out the flavours, this will take 3-4 minutes, then allow to cool. Use a spice grinder or food processor to blend into a powder. Set aside.
To make the vegetable and paneer curry, preheat the oven to 220C/200C Fan/Gas 7. Toss the cauliflower and butternut squash in a large bowl with some oil and season with salt and black pepper.
Spread the cauliflower and butternut squash across a baking tray then roast for 20 minutes or so until cooked.
Heat a pan with some oil or ghee then add the spices and allow to crackle. Add the onion, tomatoes, garlic, ginger and curry powder. Now add the beans and green pepper and cook for a further 10 minutes before adding the tamarind, sugar, paneer and stock along with the roasted squash and cauliflower back to the pan and cook for the last 8–10 minutes.
To make the garlic naan, heat the butter and garlic together in a saucepan, then stir in the parsley. Keep warm.
In a jug, add the yeast to the warm water and mix. Place the flour, sugar, salt and baking powder in the bowl of a food mixer and pour in the yeast mixture. Add the yoghurt and melted butter, then mix for 10 minutes or so. Leave to prove for 1 hour.
Break the dough into 4 balls and roll out, then cook in a dry frying pan on both sides until blacked, this will take 2-3 minutes. Brush over the warm garlic butter. Serve with the curry.
