This curry is something I came up with after wanting to cook with paneer but wanting something a bit lighter than your average paneer dish with a thick red gravy. Using a Sri Lankan white curry style, I was able to turn this into quite a delicious spicy meal.

The only thing I’d definitely change next time is adding some cashews into it! Although, I might make it a little more spicier next time!

I served this meal with rice and rotis, but I really didn’t need the rice! The rotis were just the right thing do soak the gravy in. I defintely recommend having this as a combination meal!

(Curry served with the homemade rotis.)

Serves:

• 3 -4 serves

Ingredients:

• 1/4 tp chilli powder
• 1 tsp corn flour
• 1 tsp garlic mince
• 1/2 tsp onion powder
• 2 fresh chillies finely diced
• pinch dill seeds
• 5 mushrooms sliced
• 200 grams paneer, cut into thick cubes
• 1/2 cup water
• 1 cup light coconut milk
• pinch saffron
• pinch salt
• six curry leaves finely sliced
• 1 tbs lemon juice
• olive oil for warming the spices in at the start

Instructions:

1. Place the garlic, onion powder, dill seeds, salt and curry leaves and both lots of chilli in a pot, drizzling the ingredients with a little olive oil. Shake the ingredients around to completely cover the ingredients with the oil. Warm through for a minute or so.
2. Stir the mushrooms through thoroughly and cook until they have softened.
3. Place the water in, cocnut milk, saffron and simmer for at least five minutes.
4. Place the lemon juice in and allow the sauce to reduce down. It will take around 10-20 minutes. Do not worry if the sauce curdles a little, the lemon juice will do this.
5. Grab a little of the sauce in a glass or jug and stir the cornflour throughly in to avoid lumps. Slowly pour this back into the gravy, stirring constantly.
6. Allow to thicken slightly before placing the paneer into the mixture. Warm the paneer through before serving.