Paneer Korma

This is a recipe that I've gradually derived and adapted to my own preferences from lord knows how many korma recipes I've tried over the years! It might not be authentic, but its tasty.

Ingredients:

• 225g paneer, cut into cubes
• 120g mushrooms, sliced
• 1 medium onion, finely diced
• 1/2 tsp ginger paste
• 2 cloves garlic, minced, or 1/2 tsp garlic paste
• 30 g ground unsalted cashews
• Salt to taste
• 300 ml coconut milk
• Vegetable oil

Spices:

• 1/2 tsp chili
• 1/4 tsp black pepper
• 1/4 tsp cloves
• 1 tsp Garam Masala
• 1/4 tsp Turmeric
• 1/2 tsp Coriander
• 6 cardamom pods

1. Heat oil in a pan, fry paneer cubes on medium heat till slightly brown, turning them all the time. Keep to one side.
2. Fry the mushrooms and onion until golden. Mix in ginger and garlic, and continue cooking for 1 minute
3. Stir in all the spices and fry for approximately 1-2 minutes more.
4. Add the coconut milk and ground cashews, season with salt to taste. Bring to the boil and simmer until the mixture thickens.
5. Add the paneer cubes, cook and stir until everything is heated through.
6. Garnish with finely chopped coriander and serve with rice, chapatis or naan bread.

Serves 2-3 depending how many other dishes you're serving it with.

Potato, Mushroom and Cauliflower Curry

This is a fave curry recipe that's ever-so versatile - you can swap the cauliflower for aubergine (eggplant), potatoes for sweet potatoes or squash, add peas rather than spinach, it need never be the same twice! Whatever you use, it's dead easy and tastes even better reheated the next day.

You'll need:

• 1 tbsp ghee (or use olive oil for a healthier option)
• 1 onion, roughly chopped
• 1 large potato, chopped up into small chunks
• 1 small (or half a large) cauliflower, cut into small florets
• 250g chestnut mushrooms, sliced thickly
• 200g fresh baby spinach leaves
• 2-4 tbsp curry paste (you can use madras, korma, tikka masala or balti - depends on how hot you like it)
• 150ml chicken or vegetable stock
• 400ml can coconut milk
• Handful of chopped coriander (cilantro)

How to do it:

1. Heat the oil or ghee in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the cauliflower florets and mushrooms, then cook for a few more mins.
2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 20 mins or until the potato is tender.
3. Add the baby spinach and cook until its just wilted
4. Stir through the coriander before serving with rice, chapatis or naan bread.
   
   This quantity serves 4.