This one belongs entirely to Ravi, one of my housemates. This is absolutely amazing. It has just the right balance of spices; no need to do takeaway again! This recipe is enough for two hungry people.
Ingredients
Method
Chop and fry an onion in some oil. Add a teaspoon of onions seeds - they are black and smell funky! Chop in the chillies, add the powder, and some ginger. Add two cloves of garlic (cut up) and 5 tablespoons spoons of Korma.
Stir.
Chuck in some peas. Add enough boiling water to cover it - this will help with the peas and make it all glumpshy (technical term!).
Grate in a good chunk of paneer.
Add a teaspoon of sugar.
Add 4 tablespoons of double cream.
Cook until it has thickened; Ravi’s top tip is that the peas come to the surface when they are done. It thickens as the water evaporates so make sure you do not put the lid on.
Heat up the naan bread and enjoy! You can have this with rice but apparently it is better with naan.
- 1 onion
- Tsp onion seeds
- 2 small green chillies
- Half a tablespoon chilli powder
- An inch of ginger
- 2 cloves of garlic
- 5 tbs Korma sauce (get it from the supermarket)
- Frozen peas
- Paneer (it is a cheese)
- 1 tsp sugar
- 4 tbs double cream
- Naan bread - two bits per person
Method
Chop and fry an onion in some oil. Add a teaspoon of onions seeds - they are black and smell funky! Chop in the chillies, add the powder, and some ginger. Add two cloves of garlic (cut up) and 5 tablespoons spoons of Korma.
Stir.
Chuck in some peas. Add enough boiling water to cover it - this will help with the peas and make it all glumpshy (technical term!).
Grate in a good chunk of paneer.
Add a teaspoon of sugar.
Add 4 tablespoons of double cream.
Cook until it has thickened; Ravi’s top tip is that the peas come to the surface when they are done. It thickens as the water evaporates so make sure you do not put the lid on.
Heat up the naan bread and enjoy! You can have this with rice but apparently it is better with naan.
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