Paneer, pea & potato balti
Calorie controlled cooking spray
1 large, chopped
2 clove(s), crushed
1 teaspoons, level
1 teaspoons, level, or cumin seeds
Vegetable stock cube(s)
1 cube(s), make up 600ml (1 pint) vegetable stock
2 teaspoons, medium or tandoori spice blend
500 g, cut into chunks
250 g, broken into florets
Peas, fresh, boiled
⅛ teaspoons, freshly ground black
3 sprig(s), to garnish
- Spray a large saucepan with low fat cooking spray. Add the onion and garlic and cook over a medium heat for 3-4 minutes, until softened. Add the ground coriander and cumin and stir over the heat for about 30 seconds.
- Add the stock, tomatoes, curry powder and potatoes. Bring up to the boil, then reduce the heat and simmer for 10 minutes. Add the cauliflower and cook until tender – about 10 more minutes.
- Stir the peas, chopped coriander and paneer through the curry. Season to taste. Serve with some extra sprigs of fresh coriander, to garnish.