We meet many people that would say they wouldn’t ever eat vegetarian food as long as there is chicken, lamb, beef, pork and fish around let alone become vegetarian. The beauty of Indian food is that there is plenty of vegetarian options and they are really tasty especially with Nico’s Polle Polle Spice Mix.

Ingredients:

• 2 tablespoons Vegetable/Coconut Oil,
• 1 teaspoon Cumin Seeds (Jeera)
• 2 medium onions finely chopped,
• 2 tablespoons Ginger paste,
• 1 tablespoon Garlic paste
• 4 teaspoons Nicos Polle Polle© Spice Mix
• Tinned Chopped Tomatoes
• 2 tablespoon Natural Yogurt
• 250g Paneer cut into cubes
• ½ cup of Peas or Mixed Vegetable
• Green Chillies to taste (if needed)
• Handful Washed and chopped Coriander

Method:

Heat the oil in a pan and add the cumin, fry until you can smell the aroma or the cumin starts sizzling. Be careful not to burn the cumin as this will only take less than 30 seconds. Add the onions and fry until golden brown then add the ginger and garlic paste. Sprinkle over the in Nicos Polle Polle© Spice Mix and cook for about 3-4 minutes, stirring continuously. Once the spices become a little stick add in half a tin of chopped tomatoes. Stir well and bring to a gentle simmer. Cover with lid and let it cook on a low heat for about 10 minutes. At this point the oil will separate and the masala sauce will look glossy.

Add the peas or mixed vegetables and heat through so the heat is brought back. Place the lid and allow the steam created to cook the vegetables for a couple of minutes. Add the Paneer cubes and cook for a further 10 minutes. If the curry looks a little dry add a splash of boiling water, don’t add cold water as you will loose the heat and if you keep bringing to the boil, the paneer can go a little chewy. Check for salt and chilli add more spice mix if needed. If you would like the dish hotter, add fresh green chillies and cook for 2 minutes. Garnish with fresh coriander and serve with hot naan and rice.

Serves 4.