A Bangladeshi recipe from Rick Stein’s ” Far Eastern Odyssey”.
Ingredients
- 4 tbsp vegetable oil
- 250 g peeled small waxy potatoes such as Charlotte, halved lengthways and cut into 1cm-thick slices
- 250 g paneer cut into pieces 1cm x 2cm
- 12 fresh curry leaves
- 1 tsp cumin seeds
- 100 g onions peeled and chopped
- 15 g garlic peeled and crushed
- 25 g peeled ginger finely grated
- 1/2 tsp turmeric powder
- 3 green cayenne chillies slit open lengthways
- 250 g vine ripened tomatoes chopped
- 1/2 tsp garam masala
- 175 g peas fresh or frozen
- 15 g ghee
Servings:
Instructions
- Heat 2 tablespoons of the oil in a wide shallow frying pan over a medium heat. Add the potato pieces and fry them for 6-8 minutes, turning them every now and then until they are golden brown all over. Using a slotted spoon, lift out onto a plate.
- Add another tablespoon of oil and the paneer and fry for 3-4 minutes until these too are golden all over. Set aside with the potatoes.
- Add another tablespoon of oil to the pan, add the curry leaves and cumin seeds and allow them to sizzle for a few seconds. Add the onions, garlic and ginger and fry gently for 5 minutes until the onions are soft and just beginning to brown.
- Add the turmeric, chillies and chopped tomatoes and fry until the tomatoes have broken down to form a sauce.
- Add the potatoes, 100ml water and 1 teaspoon salt, cover and simmer for 5 minutes until the potatoes are tender and the liquid has reduced to a thickish sauce.
- Add the pieces of fried paneer, garam masala and peas, and simmer for 2 minutes or until the peas are just tender. Stir in the ghee and serve.
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