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