I have never made the best curries in the world, for some reason they always taste a little bit too harsh no matter how long I cook the spices beforehand so while I love a curry I usually end up buying one. However as it is Christmas, as we are currently on holiday and as we have spent a fortune, I thought I would impress the family with a homemade curry. I took this recipe from Barry Pugh who stole it from our lovely vegetarian friend Bambi Dhami then he passed it on to Tenerife Weekly
The recipe includes Paneer a great Indian cheese that is really easy to make, extremely cheap and can be used in many recipes.
2 litres Fresh whole milk
2-3 tbsp. lime/lemon juice
Method: Heat the milk in a heavy bottom pan at medium heat. Let it come to a gentle boil and stay there for a minute.
Add one tablespoon of juice and quickly stir it in. At this point, you will start to see small curdles in the milk. Add another tablespoon of juice and again stir it in. The curdles will increase.
Add the last tablespoon of juice and with this, you should be able to see a clear whey separating from the curdles, switch off the heat immediately at this point. Line another pan with double layered cheesecloth. Make sure the cheesecloth is long enough to be bundled up and hung up later. Run the curdled mixture through the cloth which will collect in the clean saucepan.
Wash the curdles, by running it through cold water to remove the lemon taste. Tie up the cheesecloth in a tight bundle and let it drain for about 30 minutes. Then place weight on the cheese to get it to be flatter and drain out extra moisture. I (Barry/Bambi) generally place it between two cutting board and add heavy pot on top for 1-2 hour. You don’t want to add too much weight for too long as it can drain out way too much moisture from the cheese making it hard and crumbly. Wrap it and store it in the fridge for up to a week. But I certainly prefer to use it as early as possible.
Paneer And Potato Curry
Vegetarian curries are much better for your health and your shopping bill, plus they’re quick and simple to make, perfect for a midweek meal.
2 tbsp. olive oil
220g paneer, cubed
2 onions, finely sliced
salt and black pepper
2 garlic cloves, crushed
½ – 1 tsp. chilli flakes
1 tbsp. mild curry powder
250g floury potatoes, peeled and cut into small cubes
200g tinned tomatoes
500ml vegetable stock (made from stock cube)
Method: Heat a saucepan or large frying pan over a medium heat. Add the oil and once hot fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside.
Now add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato. Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened. Meanwhile, cook the rice according to packet instructions. Add the paneer to the curry and stir through, making sure it is well coated in sauce. Serve with boiled rice.
Now I can honestly say this is the best tasting curry I have ever made and whether it was because I followed Barry’s instructions, or because Bambi’s recipe is authentic I don´t know but like all good things it has gone round and round and now is a favourite with my family and they are begging that a copy be left in the UK.
Bambi and Barry Thanks for the recipe guys and must get together for a curry once we are home.