Indian cheese curry in milk

Name: Indian cheese curry in milk
Yield: Serves 4
Cuisine: India
Ingredients: 250 g/9 oz potatoes; 2.5 cm/1 in piece of cinnamon stick; 150 g/5 oz frozen peas or fresh peas; 2.5 ml/½ tsp garam masala; a mixture of wild and basmati rice, to serve; 2.5 ml/½ tsp salt, or to taste; 600 ml/1 pint/2½ cups full-fat (whole) milk; 2 bay leaves; 30 ml/2 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp ground turmeric; 1 fresh green chilli, finely chopped; 10 ml/2 tsp garlic purée; 10 ml/2 tsp ginger purée; 200 g/7 oz paneer (Indian cheese); 2.5 ml-5 ml/½-1 tsp chilli powder; 2.5 ml/½ tsp ground cumin; 5 ml/1 tsp ground coriander

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe, Sana Thongba, comes from the state of Manipur and makes a satisfying meal when served with rice. It contains garden peas and potatoes along with cubes of cheese and the entire dish is cooked in milk, making it protein-rich, creamy and nutritious as well as delicious.

Ingredients

30 ml/2 tbsp sunflower oil or light olive oil
2 bay leaves

Asia
India
Manipur
Main course
Vegetarian
Gluten-free

Method

Heat the oil in a large, non-stick pan over a low heat and add the bay leaves, ginger, garlic and chilli. Fry gently for 3-4 minutes, until the garlic softens but does not brown.
Add the turmeric, coriander, cumin and chilli powder. St