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Pistachio & Yogurt & Paneer Curry

    Ingredients (4 portions)
    • unsalted pistachios (100 gr)
    • ginger (5 cm) : roughly chopped
    • garlic (4 cloves) : roughly chopped
    • vegetable oil (3 Ts)
    • onion (2 pieces) : finely sliced rings
    • tomato (2 pieces) : roughly chopped
    • black pepper (0.25 ts)
    • Garam Masala (1 ts)
    • chili powder (0.5 ts)
    • coriander seeds (1 Ts) : crushed
    • cardamom powder (0.5 ts)
    • cinnamon powder (1 ts)
    • salt (1 ts)
    • Paneer (800 gr) : 2cm cubes
    • vegetable stock (250 ml) : hot
    • Greek yogurt (4 Ts)
    • juice of a half lemon
    Preparation
    1. Grind pistachios to fine powder, and set aside
      Mix with ginger and garlic, and set aside
    2. Caramelize onion on medium heat with oil for about 20 minutes
      Add garlic and ginger paste, and stir-fry for 3-4 minutes
      Add tomato
    3. Put the lid on the pan, and cook for 5 minutes until it’s broken down
      Add black pepper, Garam Masala, chili powder, coriander, cardamom, cinnamon and salt
      Add Paneer pieces to the pan
    4. Stir Paneer well
      Add pistachios, and stir-fry for a minute
      Pour in the vegetable stock
    5. Whisk yogurt lightly with fork
      Stir into the pan, then cook for 15 minutes with lid on
      Check for salt
    6. Add a little water to get good saucy consistency
    7. To serve, top up a spoon of yogurt and chopped pistachios
      Squeeze lemon juice over
    8. Serve with rice or bread

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