Ingredients

​

4 tbl Sunflower or soya oil
1 lrg Onion, finely chopped
1 x 1 inch cube root ginger, peeled and grated
4 lrg Clov garlic, crushed
1 1/2 tbl Ground coriander
1 tsp Ground cumin
1/2 tsp Ground turmeric
8 oz Chopped fresh tomatoes
10 oz Potatoes, cut into 2 inch cubes
1 lb Paneer or Cyprus halloumi cheese, cut into 2 inch cubes
2 x Green chillies, whole
1 x Green chilli, seeded and sliced lengthways
1 tsp Garam masala
2 tbl Chopped fresh coriander

​

Method :

​

* Heat the oil over a medium heat and fry the onion, ginger and garlic until the onions are caramel brown, 6-7 minutes. Stir frequently. Add the ground coriander, cumin and turmeric. Stir and cook for 1 minute.

* Add the tomatoes, stir and fry for 3-4 minutes, reduce the heat slightly and continue to fry for a further 2-3 minutes.

* Add the potatoes, salt (1tsp with paneer, 1/2tsp with halloumi as the latter is salty) and 1 pint hot water. Bring to the boil, cover, reduce the heat to low and cook for 10 minutes.

* Add the paneer or halloumi and both types of green chillies. Re-cover and cook for 10-15 minutes or until the potatoes are tender.

* Add the garam masala and fresh coriander, cook for a minute or two and remove from the heat. Serve with boiled Basmati rice or warmed pitta or naan and a raita.