OUTDOOR AND ACTIVE
VEGETABLE RHOGAN JOSH
20ml sunflower oil
20g butter
250g paneer, 1cm dice
2 large garlic cloves, crushed
25g fresh root ginger, grated
5g ground cinnamon
3 cardamom seeds-crushed
10g ground cumin
10g mild curry powder
1 red onion, 1cm diamond diced
400g fresh chopped tomatoes 1cm dice
4 tbsp tomato purée
large handful fresh coriander (leaves and stalks), chopped
Method
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Heat the oil and butter in a wide, non-stick saucepan over a high heat
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Add the paneer, garlic and ginger and brown gently for 2-3 minutes. Transfer to a plate
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Add the remaining spices and onions to the pan and cook over a medium heat for 3 minutes or until crisp
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Add the tomatoes and tomato purée and cook for 2-3 minutes.
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Stir in the paneer with 100ml of water and mix well.
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Season with salt, cover and cook gently for 2 minutes
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Remove from the heat
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Stir in the chopped coriander
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Serve