- Paneer cheese 120 g
- 1 cup Tomato, diced
- 1/2 inch piece fresh ginger
- 1-2 green chillies (as per taste)
- 1/4 tsp cumin seeds
- 1 pod Cardamom pod, black
- 1/2 inch cinnamon stick
- 1/2 tsp salt
- 1/4 tsp red chilli powder (as per taste)
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1/2 tsp dried fenugreek leaves
- 2 Tbsp peanuts
- 2 Tbsp oil/clarified butter (ghee)
- 2 Tbsp fresh cream (lactose free if required) – optional
- Fresh coriander leaves, chopped (to garnish)
Grind tomato, ginger, green chillies, peanuts, cinnamon and cardamom together into a smooth paste.
Heat oil in pan. Add cumin seeds and as the seeds start to brown, add the smooth paste that was prepared in the above step. Stir gently. Add salt and cook on a low to medium heat until you can see oil separating out of the paste. This may take 3-5 minutes and you may sprinkle little (1 Tbsp) of water, if the paste starts sticking to the pan.
Once the paste is cooked, add turmeric powder, red chilli powder, garam masala powder and dried fenugreek leaves and stir gently for a minute or so. If adding cream, then you may add cream in this step after adding dry spice powders. Add 1 cup of water. Mix well and cook for 3-4 minutes.
Add paneer and cook covered on low to medium heat for 4-5 minutes.
Add water as per desired consistency of gravy. Add chopped fresh coriander leaves as garnish to serve.
Extra low FODMAP vegetables can be added to this curry as desired
Paneer cheese can be replaced with firm tofu
Source: Department of Gastroenterology, Monash University.
This recipe was created and reproduced with permission from Monash University (monashfodmap.com).