Paneer Curry

Yoinked from a recipe site and modified to suit.

You might like this because: It's vegetarian. It's much less sweet than shop-bought curry sauces, too.

Equipment Requirements

• A blender
• One frying pan
• One pot to boil rice
• One sieve
• One or two chopping boards (one for the cheese, one for the veg)
• Optionally, a lemon juicer
• At least one knife
• A means of measuring spices in teaspoons
• Scales

Ingredients

• cooking oil
• 200g paneer, cut into bite-sized cubes
• 200g basmati rice
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp mild chilli powder
• 1 averagely sized brown onion, cut into pieces for blending
• 3 cloves of garlic, skinned for blending
• A 3-4cm long piece of ginger or a teaspoon of ginger puree
• 2-3 tomatoes
• Some spinach; I use two handfuls
• 100g frozen peas
• 1/2 lemon, juiced

Additions: My partner and I differ on this — he prefers the 100g of frozen peas and I prefer 100g of brocoli cut into bitesize pieces.

Method

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2. 
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Gallery

Dates cooked

Meals with shared short-life ingredients

These are recipes that neatly use up leftover ingredients that would otherwise go off. I tend to cook these together in the same week after a grocery order.

Leftover	Meal

For longer-life ingredients, check out this list of recipes grouped by unusual ingredient.