Name: Dhal and paneer vegetable curry
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon ghee; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 2 centimetre (3/4-inch) piece fresh ginger (10g), grated; 2 teaspoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 2 teaspoon garam masala; 2 cardamom pods, bruised; 2 tablespoon mild curry paste; 1 cup (200g) yellow split peas; 2 x 410g (13 ounces) canned crushed tomatoes; 2 cup 2 cups (500ml) vegetable stock; (500ml) water; 250 gram (8 ounces) cabbage, chopped coarsely; 2 medium carrots (240g), cut into2cm (¾-inch) pieces; 1/2 cup (60g) frozen peas; 200 gram (6 1/2 ounces) paneer cheese, cut into 2cm (¾-inch) pieces; 1/3 cup loosely packed fresh coriander (cilantro) leaves

Ingredients

2 tablespoon ghee

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

2 centimetre (3/4-inch) piece fresh ginger (10g), grated

2 teaspoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground turmeric

2 teaspoon garam masala

2 cardamom pods, bruised

2 tablespoon mild curry paste

1 cup (200g) yellow split peas

2 x 410g (13 ounces) canned crushed tomatoes

2 cup 2 cups (500ml) vegetable stock

(500ml) water

250 gram (8 ounces) cabbage, chopped coarsely

2 medium carrots (240g), cut into2cm (¾-inch) pieces

1/2 cup (60g) frozen peas

200 gram (6 1/2 ounces) paneer cheese, cut into 2cm (¾-inch) pieces

1/3 cup loosely packed fresh coriander (cilantro) leaves

Method

1.Heat ghee in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add curry paste; cook, stirring, until fragrant.

2.Add split peas, undrained tomatoes, stock and the water; bring to the boil. Reduce heat; simmer, covered, 30 minutes, stirring occasionally. Uncover, add cabbage and carrot; cook, stirring occasionally, about 30 minutes or until split peas soften.

3.Add frozen peas and cheese; cook, uncovered, about 5 minutes or until cheese is heated through. Serve curry sprinkled with coriander.

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Ingredients

Method

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