Matt Tebbutt showcased a tasty vegetable and paneer cheese curry with garlic naan on Saturday Kitchen.<\/p>\n
The ingredients for the curry powder are: 50g coriander seeds, 30g dried red chillis, 20g cumin seeds, 20g fennel seeds, 5g fenugreek seeds, 5g black peppercorns and 1 cinnamon stick.<\/p>\n
For the vegetable and paneer curry: 2 tbsp vegetable oil, 1 cauliflower, cut into florets, \u00bd butternut squash, peeled and diced, 1 tsp black mustard seeds, \u00bd tsp fenugreek, 1 cinnamon stick, 15 fresh curry leaves, 6 whole red chillis, split, 1 tsp ground turmeric, 1 onion, finely chopped, 2 beef tomatoes, chopped, 6 garlic cloves, crushed, 1 tbsp crushed fresh root ginger, 2 tbsp curry powder (made above), 100g green beans, cut into bite-sized pieces, 1 green pepper, chopped, 2 tbsp tamarind paste, 1 tsp palm sugar, 200g paneer cheese, cut into cubes, 400ml vegetable stock, 4 tbsp plain yoghurt, salt and freshly ground black pepper.<\/p>\n
For the garlic naan: 100g unsalted butter, 3 garlic cloves, crushed, 1 tbsp chopped fresh parsley, 7g fresh yeast, 120ml warm water, 300g strong white bread flour, 1 tsp sugar, \u00bd tsp baking powder, 150ml plain yoghurt, 30g unsalted butter, melted and 1 tsp salt.<\/p>\n