- 3 tomatoes, roughly chopped
- 5 tbsp sunflower or vegetable oil
- 400g/Cheese, cut into bite-sized cubes
- 2 tsp cumin seeds
- 2.5cm/1 in piece root ginger, peeled and chopped
- 6 garlic cloves, chopped
- 2 onions, chopped
- ¼ tsp turmeric
- ½ tsp chili powder
- ½ tsp salt
- 1 cup shelled green peas
- ½ tsp garam masala
- 3 tbsp double cream
- A few coriander leaves, washed and roughly chopped
Directions
- Put tomatoes into a blender and blend until smooth,Heat the oil in a wok or saucepan over a medium heat.
- Add the cheese and fry for about 4 minutes, gently turning occasionally, until the edges are browned. Remove with a slotted spoon and set aside.
- Add the cumin seeds to the oil remaining in the pan and fry, stirring frequently, for 6-8 minutes until the onions are golden brown, then stir in the turmeric, chili powder and salt. Bring 1¼ cups water to the boil while the onions are frying.
- Put the peas into the pan and continue stirring for 2 minutes. Add the blended tomatoes and simmer for a further 3 minutes.
- Return the cheese to the pan and add the boiling water. Stir well and leave to simmer, uncovered for 5 minutes, or until oil appear on the surface.
- Sprinkle with the garam masala, swirl in the cream and garnish with coriander leaves.Serve hot.
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