Paneer is an Indian cheese with a gentle flavour, that stays agency when roasted. It’s mixed with roasted cauliflower and candy potato on this deliciously wealthy, satisfying and creamy curry.
1 cauliflower, minimize into florets
300g/10½oz candy potato, peeled and minimize into 2cm/¾in chunks
225g/8oz paneer, minimize into 1cm/½in cube
2 onions, sliced
3cm/1¼in piece contemporary root ginger, peeled and grated
1 tbsp curry powder
1 tbsp garam masala
¼ tsp floor cloves
2 tbsp plain flour
600ml/20fl oz sizzling vegetable inventory
2 tbsp mango chutney
150ml/¼ pint double cream
115g/4oz child spinach
1 lemon, juice solely
salt and freshly floor black pepper
2. Drizzle 2 tablespoons of the oil into a big roasting tin, add the cauliflower and candy potato and stir to coat. Season with salt and pepper and roast for about quarter-hour.
3. Add the paneer to at least one finish of the roasting tin and return to the oven for five–10 minutes, turning midway via, till the cheese is golden on either side, the cauliflower is golden and the candy potato is tender.
4. In the meantime, warmth the remaining oil in a big, deep frying pan. Add the onions and ginger and fry for five–10 minutes, or till softened. Sprinkle within the spices and flour and stir over the warmth for a couple of seconds. Regularly pour within the inventory, stirring till thickened, and simmer for a couple of minutes over a excessive warmth.
5. Stir within the mango chutney, cream, roasted cauliflower and candy potato and the spinach. Stir till heated via and the spinach has wilted. Stir within the lemon juice and season with salt and pepper.
6. Add the paneer on the final second and serve piping sizzling, along with your selection of rice.
Mary Berry, is likely one of the best-known and revered cookery writers and broadcasters within the UK. She describes her cooking model as ‘household’ – sensible, wholesome recipes that incorporate plenty of contemporary components.
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All one of the best Jan