This is a delightful dish that the taste buds thank you for!! More importantly, a simple and quick dish if your challenged with time. A dish that can be made and left unsupervised which enables you to carry on with other jobs, or like me, enjoy a wine !!

The original recipe was taken from Dan Toombs – The Curry Guy ‘light’ cook book. I modified the recipe to suit myself. Instead of being a Kashmiri chicken dish I changed this to paneer and mushrooms. I also added flour mixed with water to thicken the sauce, just a little tweak but for me a good tweak as this thickened the sauce beautifully. I did have an omission. Kashmiri Curry’s are famous for having a banana within the dish, I have to admit, I left this out!!

Ingredients- 1 tbsp of rapeseed oil, small cinnamon stick, seeds from 3 cardamom pods, 2 cloves, 1 onion finely diced, 1 tbsp of garlic & ginger paste, 2 tomatoes ( from the garden) finely diced, 1/2 green pepper diced, 1 1/2 tsp mixed curry powder, 1/2 tsp Kashmiri chilli powder, 200ml of water, 1 tsp tamarind paste, paneer cubed and a handful of mushrooms, 2tbsp almonds, 2 tsp smooth mango chutney, 3 tbsp of natural yogurt, salt to taste and of course coriander!!

Method – heat the oil, when hot add the cinnamon stick, seeds from the cardamom pods and cloves allowing them to infuse for 30 seconds or so.

Once you can smell the oil becoming fragrant add the diced onion. Cook the onion for 6 minutes or so.

Once you’re happy with the onion add the garlic and ginger paste along with the green pepper and tomatoes allowing this to heat for a minute or so.

Add the spices mixes, the curry powder, Kashmiri chilli powder and coat the ingredients.

Once everything is coated add the water and tamarind paste. Allow this to simmer for 10 minutes or so.

I as mentioned add the flour and water mixture at this point to thicken the sauce. Once the sauce has thickened and cooked down I added the mushrooms allowed by them to cook for a few minutes followed by the paneer. Becareful not to over cook the paneer or stir too much as the paneer will break down.

Stir in the mango chutney, almonds then the natural yogurt. This will lighten the sauce and bring it all together taking it to another level. Season with salt.

Such a rewarding dish. Simple and full of flavour.

Thank you for your love and taking the time to read this post.