While this recipe is not entirely waste free (in that I buy paneer in a plastic bag), it is easily remedied by making it with potato or tofu instead. It is gluten free and vegetarian and again, if you sub out the paneer for potato or tofu, it is also vegan!
8 Cardamom seeds
1tsp Cumin seeds
5 Whole cloves
1 Diced Onion
1tsp Crushed Garlic
1tsp Crushed Ginger
1 tin Chopped Tomato’s
1tbsp Coriander powder
Paneer/potato cubes/cooked tofu
1tsp Garam masala
2tbsp Kasuri Methi leaves
Fresh coriander to garnish
In a pot heat cardamom, cumin and cloves in oil until they are simmering (this releases the flavours). Add diced onion and chilli (fresh or flakes, if using powder add later with the other powdered spices).
Sauté until onion is translucent then add garlic, ginger, chopped tomatoes and water. Add turmeric, coriander powder and salt to taste, stir then turn the heat down and let simmer.
Add your choice of paneer, potatoes or tofu and simmer until cooked through (you may need to add more cooking water). Add Garam masala and kasuru methi leaves just before you are ready to serve. Serve on rice and fresh coriander to garnish.
Indian Cooking Tips
- whole spices get fried in oil at the start, powdered spices get mixed together and added to the gravy.
- the longer you saute the onion, the more caramelized the flavour of the curry.
- substitute or omit things as you have them. Use leftover veggies, vary the spices or swap out the paneer for potato or tofu.
- most of the ingredients are available at bulk bin stores (Bin Inn) otherwise try your local Indian Supermarket.