Recipe for Mary Berry’s paneer and veg curry is ‘lovely’

Recipe for Mary Berry’s paneer and veg curry is ‘lovely’

A good homemade curry is bound to satisfy those takeaway cravings plus, it’s much cheaper and healthier than ordering in.

But with so many classic for chicken and meaty dishes to choose from, alternatives like creamy paneer can slip under the radar.

That said, Mary Berry has the ultimate recipe to add to your repertoire of hearty home-cooked meals.

Sharing her paneer and roasted vegetable curry formula in her “Simple Comforts” series, the beloved British chef said: “Paneer is a fresh Indian cheese that does not have a strong flavour but stays firm when roasted.

“It combines beautifully with the in this delicious curry. Lovely served with some cooked rice.”

How to make Mary Berry‘s paneer curry

Preheat the oven to 220C/200C fan/Gas 7 then move on to preparing the vegetables. The cauliflower should be washed and cut into florets, the potatoes and paneer diced into 2cm cubes, and the white onions sliced.

Peel and grate the ginger then prepare the stock ensuring it is piping hot.

Drizzle two tablespoons of the oil into a large roasting tin, then scatter the prepared cauliflower and sweet potato into it. Toss to coat them with oil before seasoning with plenty of salt and pepper.

Roast the tray of veggies in the oven for about 15 minutes. Once cooked, add the paneer at one end of the hot roasting tin and return it to the oven to cook for a further five to 10 minutes, turning halfway through.

Mary suggested leaving it to cook until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender.

When the contents of the tin are cooked, leave them in the oven to keep warm but turn the appliance off. Prepare a large deep frying pan with the remaining oil, then add the onions and ginger.

Leave these to fry for five to 10 minutes until cooked, then sprinkle in the spices and flour and stir over the heat for a few seconds.

Gradually pour in the stock and stir until thickened, then simmer for a few minutes over high heat. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan, leaving the cheese in the roasting tin.

Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning for flavour. Add the paneer at the last moment and serve piping hot with a side of rice.

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