PANEER VEGETABLE CURRY RECIPES
MARY BERRY PANEER & VEGETABLE CURRY RECIPE | BBC2 SIMPLE ...
A tasty vegetarian curry recipe from Mary Berry's BBC2 series Simple Comforts, combining paneer, cauliflower, sweet potato, and spices.
Provided by Mary Berry
Yield Serves 4-6
Number Of Ingredients 1
Steps:
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Drizzle 2 tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper.
3. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside.
4. Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for 5–10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat.
5. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning.
6. Add the paneer at the last moment and serve piping hot.
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PANEER AND ROASTED VEGETABLE CURRY RECIPE - BBC FOOD
Paneer is an Indian cheese with a mild flavour, that stays firm when roasted. It is combined with roasted cauliflower and sweet potato in this deliciously rich, satisfying and creamy curry.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4–6
Number Of Ingredients 17
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Drizzle 2 tablespoons of the oil into a large roasting tin, add the cauliflower and sweet potato and stir to coat. Season with salt and pepper and roast for about 15 minutes.
- Add the paneer to one end of the roasting tin and return to the oven for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender.
- Meanwhile, heat the remaining oil in a large, deep frying pan. Add the onions and ginger and fry for 5–10 minutes, or until softened. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock, stirring until thickened, and simmer for a few minutes over a high heat.
- Stir in the mango chutney, cream, roasted cauliflower and sweet potato and the spinach. Stir until heated through and the spinach has wilted. Stir in the lemon juice and season with salt and pepper.
- Add the paneer at the last moment and serve piping hot, with the rice.
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- Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
- Tip the cashews into a pestle and mortar, returning the pan to the heat.
- Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
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