Bit of a long name for this one I’m afraid!
This started life as a Mattar Paneer but over the years has developed more to suit our tastes and what I have to hand in the kitchen.
This is not a hot curry, it’s full of flavour and I think, only needs some rice to go with it. This quantity serves 8-10 on its own but if you serve with another curry and dhal you have enough food for 25-30!
I have made this up until the paste has been made, allowed the paste to cool and stored it in the fridge for a couple of days to make at a more convenient time.
6 large tomatoes, chopped
50g peeled, fresh ginger, cut small
5 garlic cloves, skin removed
4 tablespoons ghee
4 teaspoons cumin seeds
2 cinnamon sticks
2 large onions, peeled, halved and sliced thinly
1 green chilli, deseeded and cut into small pieces
1 teaspoon ground turmeric
4 teaspoons ground coriander
3 teaspoons ground cumin
2 teaspoons Kashmiri chilli powder
500g firm tofu, cubed
500g broad beans, blanched and skins removed
200g paneer, cubed
Process the tomatoes, ginger, garlic and water, I use my stick blender, set aside.
Heat the ghee in a large frying pan over a medium to high heat, add the cumin seeds, cinnamon, cloves and peppercorns and fry until the cumin seeds are darkening.
Add the onion and chilli and cook until the onion is soft, this will probably take 15-20 minutes.
Add the turmeric, coriander, ground cumin and chilli powder, cook until fragrant.
Pour the tomato mix into the pan, reduce the heat to low and simmer slowly until all the water has evaporated and a paste is left in the pan with the ghee leaching from it.
Now, pour in the milk and stir well.
Bring up to the boil and simmer, uncovered for 5 mins.
Add the Tofu, cook gently for 5 minutes.
Add the beans and paneer, cook gently for 5 minutes.
Serve with rice.