Serves
4
Can be vegan
Ingredients
2.5cm/1" piece
fresh root ginger, grated
4 cloves garlic, peeled and crushed
50g/2oz ground almonds
90-120ml/6-8tbsp water
30ml/2tbsp groundnut oil
225g/8oz paneer or plain tofu* cut into 2.5cm/1" pieces
10 whole cardomon pods
2.5cm/1" stick cinnamon
6 whole cloves
15ml/1tbsp whole coriander seeds
10ml/2tsp whole cumin seeds
1 onion, peeled and finely chopped
1 green chilli, finely chopped
to taste salt
300ml/½ pint single cream or soya cream*
100g/4oz green beans, sliced into 2.5cm/1" pieces
1 courgette, sliced
50g/2oz sultanas
To garnish:
25g/1oz flaked almonds, toasted
Method
1. Blend the
ginger, crushed garlic, ground almonds and water together to make a
paste.
2. Heat the oil in a frying pan and gently cook the paneer or tofu until golden
on both sides. Drain on kitchen towel and set aside.
3. Put the whole spices into the same oil and cook for 2 minutes. Add the onion
and chilli and cook until golden. Add the paste, beans and courgette and cook
for a further two minutes.
4. Stir in the cream and paneer or tofu* and soya cream* and simmer for 10 -
15 minutes until the vegetables are cooked. Stir in the sultanas.
5. Serve with mushroom pilau rice, shredded cabbage fried with onions and cumin
seeds and garnished with toasted, flaked almonds.
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