A delicious smelling masala curry is very satisfying on a cold winter evening. Served with either rotli, rice or even naan, this curry is tasty with infused spices.
Did you know that masala means “mixed spice” – which is pretty much most indian cooking whether it be sweet or spicy! Us indians, specially us gujus ( Gujarati – an area of indian) love our spices from turmeric to cinnamon! I can almost guarantee that an indian household will have upto 15+ spices in the house! I’m a very fusion cooker – both indian and western I have a drawer full of spices both indian and western spices/herbs – but they all have their uses.
If you prefer the your curry mild, then add a few table spoons of double cream and only 1/2 tsp of chilli powder and this will make this into a mild curry. However studies show that if you eat spicer food then you are likely to burn more calories too, as the chilli speeds in the inner metabolism by increasing the base body temperature slightly.
Ingredients
380g Potato
450g Paneer ( Homemade)
50g Sweetcorn
Oil for frying
3 Tbsp Oil
3 Tbsp Tomato purée
1 1/2 Tsp garam masala
1 Tsp Chilli powder
1-2 Cloves garlic crushed
1 Tsp Salt
1 Tsp Ground cumin
1 Tsp Sugar
1 Tsp Coriander powder
4 Tbsp greek style yogurt
1 Tsp sugar
6 Tbsp water
Briefly shallow fry the paneer for about 1-2 minutes until it browns slightly.
In a pan of 3 table-spoon of oil add crushed garlic and tomato purée.
Turn the heat on to medium and add salt, cumin, coriander, garam masala, chilli and sugar.
Stir and cook for about a minute
Add the diced potatoes, sweetcorn, paneer and stir well. Add water, simmer and cover. Allow to cook for about 15-20 minutes until the potatoes are cooked.
Stir every 5-10 minutes to ensure the curry is not sticking to the bottom of the pan.
Add the yogurt and stir well, serve and enjoy!
