Paneer Curry (GF)

It has been a long time between posts! I have been busy repatriating from the Middle East with my husband to my home country, Australia. Oh, and how I have missed you!

My Middle East adventure was profound, the experience mind-blowing, my personal growth was transformational and accelerated! It’s something I will reflect on with fond memories, for the rest of my life. A time where I made so many amazing friends from all around the world, travelled to countless destinations, developed higher perspectives, learnt to be more present and live solely from my heart.

It’s been a hectic couple of months transitioning back to life here in Oz…further opportunity to re-evaluate, down-scale and minimise my life on so many levels.

I have such a fresh outlook, am full of inspiration and energy!

I hope that 2016 has started off epic for you, and that you are ready to step into your power and show the universe what you are really made of. It’s time to live our best lives!

The inspiration for this meal is from a recent trip to India late last year, and meals shared with my Indian girlfriend in Saudi…where she cooked for me when we were all packed up and awaiting our departure. A beautiful, caring and giving soul is Ruchi…

Paneer Curry. It’s my favourite Indian dish…and a chance to use all the beautiful Indian spices that I bought in the Spice Market in New Delhi.

YOU WILL NEED:

1 block of paneer (cubed)
2 tbsp gluten free flour (all purpose)
ghee
1 large finely diced onion
1 tspn cumin seeds
1 tspn turmeric
cracked pepper
1 tspn garam masala
1 tbsp grated ginger
2 finely diced garlic cloves
2 tspn ground coriander
chilli flakes (to desired taste)
1 can organic diced tomatoes
1/2 cup water
1 cup peas

steamed rice
natural yoghurt
coriander leaves

Place the flour in a shallow bowl and toss the cubed paneer. Heat some ghee in a non-stick pan over a medium heat. Add the paneer to the pan and cook until golden brown. Transfer to a plate and set aside.

Add a little more ghee to the pan, add the cumin seeds and diced onion. Cook until translucent.

Add the garlic, ginger, ground coriander, chilli flakes and stir through.

Add diced tomatoes, water, turmeric and cracked pepper. When the mixture begins to bubble, reduce heat to low and simmer until thick. This should take around 20 mins.

Add the peas and paneer and mix gently through. Cook for around 5 mins.

Add the garam masala and fresh coriander leaves. Mix through.

Serve with steamed rice, a dollop of yoghurt and fresh diced chillies.

You can adjust the heat of this dish accordingly with the amount of chilli flakes you use. Alternatively, you can omit.

We road these beautiful rescue elephants whilst on vacation in India, pictured below in Amer Fort, in Jaipur.

The Taj in all it’s glory. Majestic. Enchanting. Profoundly spiritual.

 

3 thoughts on “Paneer Curry (GF)

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