Cinnamon and clove-scented cheese curry

Name: Cinnamon and clove-scented cheese curry
Yield: Serves 4
Cuisine: India
Ingredients: Indian bread, to serve; 15 ml/1 tbsp fresh coriander (cilantro) leaves, chopped; 2.5 ml/½ tsp garam masala; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp ground cumin; 2.5-5 ml/½-1 tsp chilli powder; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp ginger purée; 5 ml/1 tsp garlic purée; 4 cloves; 1 large onion, finely chopped; 2.5 cm/1 in piece of cinnamon stick; 4 green cardamom pods, bruised; 225 g/8 oz/2 cups paneer (Indian cheese), cut into 2.5cm/1in cubes; 400 g/14 oz potatoes, peeled and cut into 2.5cm/1in cubes; 60 ml/4 tbsp sunflower oil or light olive oil; 60 ml/4 tbsp sunflower oil or light olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Paneer is a great source of protein and the vast majority of the Indian population thrive on this versatile ingredient. In this dish, Channer Dalna, melt-in-the-mouth cubes of cheese and tender pieces of potato are bathed in a fragrant spiced sauce to create a memorable vegetarian curry.

Ingredients

60 ml/4 tbsp sunflower oil or light olive oil
225 g/

Asia
India
East India
Main course
Spicy
Vegetarian

Method

Heat half the oil in a non-stick pan over a medium heat and brown the cubes of paneer. Stand well away from the pan while frying the paneer as it tends to splutter. Drain the cubes on kitchen paper.
Dry the cubes of potato with a cloth