Vegetable curry with Indian cheese

Potato Curry

Ingredients

2 tablespoons oil

250 grams paneer, cut into 1.5 cm cubes (you can use feta if preferred)

1 large onion, halved and sliced into rings

2-3 tablespoons tikka masala curry paste

250 grams potatoes, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 half winter carrot, quartered and sliced

400 grams canned tomatoes

100 ml broth

200 ml hot broth

150 grams frozen peas

handful fresh cilantro

naan or rice

Preparation

1. Heat 2 tablespoons of oil and fry the paneer until golden brown, about 3 minutes.
2. Set the paneer aside and fry the onion until golden brown.
3. Add the curry paste and fry for one minute.
4. Add the diced potatoes, bell peppers, and winter carrot and fry for 5 minutes.
5. Add the canned tomatoes and broth and bring to a boil.
6. Boil for 5 minutes and then place the pan in the Ecostoof for 1 hour.
7. Remove the pan from the Ecostoof and add the peas.
8. Bring to a boil again and let it simmer for another 1 minute.
9. Add the cheese and garnish the dish with cilantro.
10. Serve with naan or rice.