Simple And Mild Indian Style Curry Recipe

curry

If I had to eat one meal only for the rest of my life, it would be curry- nice and spicy, fresh, flavoursome and fragrant, just like it’s meant to be. And I bet I wouldn’t be alone in this choice- after all curry is an official national dish in the UK! Therefore, I’m happy to announce that today’s post is dedicated to all of you, my fellow curry suckers!

I’ve already mentioned it here and there that my favourite curry in the world is served in a little Indian restaurant called Indira (if you’re ever in Warsaw, it’s a must!) and my curry will never be even close to that but hey, it’s still a pretty damn tasty alternative to your weekly takeaway so it may be worth to give it a go anyway?

curry recipe

To serve 4 you’ll need:

  • 1 can (400g) tomatoes
  • 1 packet (220-240 g) paneer, cut into cubes
  • 1 1/2 red/white onion, finely chopped
  • 1/2 green chilli, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 Tsp butter
  • 2 Tsp honey
  • 4 Tsp creme fraiche (half fat is ideal)
  • 3 Tsp tomato puree
  • 1 cubes vegetable stock (crushed to powder)
  • 2 bay leaves
  • 2 cardamom pods
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp turmeric powder
  • 1/3 tsp nutmeg
  • 1/3 tsp cumin
  • 1 tsp paprika
  • 1 Tsp curry powder
  • 1 Tsp coriander
  • Max 1 cup water

Preparation:

  1. Melt butter in a large saucepan.
  2. Add bay leaves, cardamom, cinnamon, ginger, tumeric, nutmeg, cumin, paprika and curry. Fry for 15 seconds.
  3. Add tomato puree, stir well
  4. Add onion, garlic and chilli, cook for 2 min, stirring
  5. Add honey, stir
  6. Add vegetable stock, stir
  7. Add tomatoes, cook for 10 min
  8. Add coriander, stir
  9. Slowly and gradually add water- as much as you need, normally around 3/4 cup- to get nice, thick sauce. Stir in well, bring to boil.
  10. Gradually add creme fraiche, be super duper careful and don’t let it curdle- best to mix some warm sauce and creme fraiche in a separate container first so that the mixture is slightly warm before going on the saucepan.
  11. Add paneer, simmer for 15 min

curry

  1. Remove cardamon pods and bay leaves.
  2. Enjoy with naan bread and/or rice
  3.  You’re welcome! 😉

curry

I hope this was useful, don’t forget to let me know your thoughts! x

  • Tanya @thejoyousfamily

    Love curry! Thank you for laying out the recipe. Now can I get the Family to eat it?

  • Toni Caggiano

    this looks so good. as a vegan, i can simply switch out the regular butter for vegan butter and honey for agave! i cant wait to make this!!

    • …and paneer for tofu and creme fraiche for oat cream I guess

  • Renee Benes

    This look absolutely awesome. I have still never tried curry!

  • Looks so lovely and cozy!!

  • Farah Al Zadjaly

    This looks great and lovely blog post. 🙂 Thank you for laying out all the ingredients for this 🙂

  • Hi there
    I`m a poor cook and do feel like I have 2 left hands when it come to cooking and being creative, but after reading this,I feel this is something I MUST give a go, Ilike a good curry but can not always afford to eat out so it`s time to try making Indian curry at home.

    • Hi Roamy, I’m glad you think so! It is a simple recipe so I’m sure you’ll master it! Let me know how it goes! x

  • Tiffany Bailey

    I could literally live off curry and this looks delicious… I never use paneer but I’ve had it in a restaurant and loved it. Ok I’m now craving curry and it’s time to go to sleep haha!

  • Ha, I just found out you love trivia! 🙂

  • Thank you so much for pointing this out to me! Yes, it’s meant to be a tsp, corrected now! 🙂 x